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Hot Baked Fruit

Hot Baked Fruit

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JENNYHONEY

A nutritious dish to add to your brunch table.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 286 kcal
  • 14%
  • Fat:
  • 2.7 g
  • 4%
  • Carbs:
  • 66.6g
  • 21%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 61 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a deep baking dish, mix together prunes, dried apricots, raisins, and pineapple chunks. In a separate bowl, combine cherry pie filling, sherry, and water. Pour over the fruit, and blend thoroughly. Stir in almonds.
  3. Cover, and bake in preheated oven for 1 1/2 hours.
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Reviews

shavounaB
29
1/13/2009

I like to throw it in the crock pot, sometime a cinnamon stick or a tsp (not with the sherry) actually I useually don't have sherry on hand so I add a little bit of brown sugar, peaches, just what ever. We eat in on bread pudding, over vanilla ice cream, a little cup by itself, over french toast. I just like that I can sneak in a lot of fiber with the appricots and prunes (my kids would never eat prunes alone)

UNCLEBEN1980
22
2/29/2004

Perfect! My grandmother used to make a version of this every year for Christmas breakfast. I've been looking for a similar recipe for a while now. This is it. It's a favorite of mine and has been for a long time. Learn from my mistake though: I was doubling this recipe (as I often do), and decided that I would use one can of cherry pie filling as the recipe calls for, and one can of just plain bing cherries for tartness. Not a good idea. It was a little too tart that way. So, follow this one closely.

CINDY3539
17
12/25/2005

Interesting. Followed recipe exactly. Spooned the warm mix over slices of pound cake and topped with whipped cream. Pretty good. I don't think I'd eat it by itself as a side dish though.