"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Baked Fruit Recipe

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This recipe for Baked Fruit, by , is from Mary Rose's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, November 14, 2017

Category:
Category:

Ingredients:  
Ingredients:  
1 can (16 ounces) apricot halves, drained
1 can (16 ounces) pear halves, drained
2 cans (15 ounces each) plums, drained and halved
1 can (29 ounces) peach halves, drained
1 can (8 ounces) pineapple slices, undrained
1/3 cup packed brown sgar
1 Tablespoon butter
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves

Directions:
Directions:
In a greased 13 x 9 baking pan, starting at the 9 inch end, arrange rows of fruit in the following order: peach halvess, then apricots, pears, and plums

Drain pineapple, reserving 1/2 cup of juice
Lay pineapple over fruit in pan.

In a saucepan, combine the pineapple juice, brown sugar, butter, cinnamon and cloves.
Cook and stir until sugar is dissolved and butter is melted.
Pour over frit.

Bake at 350 degres for 20-25 minutes or until heated through.

Number Of Servings:
Number Of Servings:
12

 

 

 

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