Lightly Spiced Mixed Stone Fruit Recipes

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LIGHTLY SPICED MIXED STONE FRUIT



Lightly Spiced Mixed Stone Fruit image

Combine tasty stone fruits and a bit of unusual spice for a mixed fruit treat.

Provided by Renee Pottle

Categories     Canned Fruit

Time 1h5m

Yield 6 pints

Number Of Ingredients 4

12 cups chopped mixed fruit (I used nectarines, cherries, plums, and apricots)
2 ¼ cups sugar
5 ¼ cups water
½ tsp ground mace

Steps:

  • In a large pot, combine sugar, water, and mace. Bring to a boil, stirring until well combined.
  • Reduce heat to a simmer.
  • Drain fruit and add ½ of it to syrup mixture. Continue simmering until fruit is heated through.
  • Spoon fruit into clean pint jars.
  • Fill each jar with the hot syrup leaving ½ inch head space.
  • Repeat with remaining fruit.
  • Remove the bubbles (I use a chop stick but there is an actual tool for this process).
  • Wipe the tops of the jars with a damp paper towel, and cover with two-piece caps. Process in a water bath for 20 minutes.
  • Makes 6 pints with some syrup left over (use it for another batch or to make sorbet or to sweeten iced tea).

BAKED STONE FRUITS



Baked Stone Fruits image

Provided by Food Network

Categories     dessert

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 4

1/2 cup/110 g butter, plus more for the baking dish
2 pounds/1 kg mixed ripe stone fruits ( peaches, plums, apricots), halved and pitted
1/2 cup/95 g caster sugar
1/3 cup/30 g slivered almonds, toasted

Steps:

  • Butter a baking dish and lay in the fruit halves, skin-side down. Dot with the butter and sprinkle with the sugar. Add 2 tablespoons water to the bottom of the dish. Cover with foil and bake until the fruit is soft, about 10 minutes. Uncover and finish baking for 10 minutes, until the fruit is slumping. Serve with almonds sprinkled on top.

ROASTED STONE FRUITS WITH VANILLA



Roasted stone fruits with vanilla image

This compote is delicious served warm with ice cream, or cold for breakfast with yogurt

Provided by Barney Desmazery

Categories     Breakfast, Dessert, Dinner, Snack

Time 30m

Yield Serves 4

Number Of Ingredients 7

175g golden caster sugar
1 vanilla pod , split in two
5 cardamom pods
zest and juice 1 lime
6 apricots , halved and stoned
3 peaches , quartered and stoned
3 nectarines , quartered and stoned

Steps:

  • Heat oven to 220C/fan 200C/gas 8. Tip the sugar, vanilla pod, cardamom, lime zest and juice into a food processor, then blitz until blended, or mash together using a pestle and mortar. Tip the fruit into a shallow baking dish, then toss in the sludgy sugar.
  • Roast for 20 mins until the fruits have softened, but not collapsed and the sugar and fruit juices have made a sticky sauce. Any leftovers will keep in the fridge for up to 2 days.

Nutrition Facts : Calories 270 calories, Carbohydrate 68 grams carbohydrates, Sugar 68 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.02 milligram of sodium

SPICED FRUIT



Spiced Fruit image

Sue Gronholz of Beaver Dam, Wisconsin turn convenient canned fruit into something special with cinnamon, cloves, rosemary and lemon juice. With its festive flavor, the sunny dish is perfect for a Christmas brunch.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 5 servings.

Number Of Ingredients 7

1 can (20 ounces) unsweetened pineapple chunks
1 can (15-1/4 ounces) pear halves
1 can (15 ounces) mandarin oranges, drained
1 tablespoon lemon juice
3 cinnamon sticks (3 inches each)
3 fresh rosemary sprigs (2 inches each)
4 whole cloves

Steps:

  • Drain pineapple and pears, reserving 1-1/2 cups juice. Place the pineapple, pears and oranges in a bowl; set aside. In a small saucepan, combine the lemon juice, cinnamon sticks, rosemary, cloves and reserved juices; bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes. Remove from the heat; cool to room temperature. , Pour over fruit. Cover and refrigerate overnight. Discard cinnamon sticks, rosemary and cloves before serving.

Nutrition Facts : Calories 129 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 13mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

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