Spiced Hot Fruit Recipes

HOT SPICED FRUIT

Steps:

• Preheat oven to 375°. In a small bowl, mix the first 5 ingredients; gradually whisk in cranberry juice., In a greased 13x9-in. baking dish, combine remaining ingredients. Pour cranberry juice mixture over top., Bake, uncovered, 30-35 minutes or until pears and apples are tender, stirring once. Let stand 10 minutes before serving. Serve warm or cold.

EASY SPICED HOT FRUIT BAKE

Steps:

• Preheat oven to 300F.
• In a large bowl, toss your fruit and add in 1-2 tsp lemon juice. Set aside.
• In another glass bowl, combine your melted butter, spices, and honey or maple syrup.
• Mix in a few tablespoons of your leftover pineapple juice as well.
• Add this sugar/butter mixture to your fruit and coat evenly.
• Pour fruit evenly in a 9×12 baking dish.
• Pour the leftover sugar/butter/oil mixture on top.
• baking for 1 hr.
• OPTIONAL - Toss your nuts in a tiny bit of melted coconut oil or butter and pinch of cinnamon. I usually just coat the nuts in the leftover butter/sugar from the fruit mix bowl. Then sprinkle the nuts to the top of dish and bake all together for 1 hr.
• Sprinkle any additional cinnamon and spiced over hot fruit bake before serving, if desired.

SPICED HOT FRUIT

Steps:

• Drain pineapple, reserving juice. In an ungreased shallow 3-1/2-qt. baking dish, combine the pineapple, apricots, peaches and pears; set aside. In a saucepan, combine brown sugar, butter, cinnamon, ginger and reserved pineapple juice; bring to a boil. Reduce heat; simmer for 5 minutes. Discard cinnamon sticks. Pour over fruit. , Bake, uncovered, at 350° for 30 minutes or until heated through. Serve warm.

HOT SPICED FRUIT

Steps:

• Combine the pineapple juice, marmalade and spices in a saucepan.
• Boil for 2-3 minutes.
• Reduce the heat and add the margarine and fruit.
• Simmer for 20 minutes.
• Remove the cinnamon stick before serving.

SPICED HOT FRUIT

Steps:

• Drain pineapple, reserving the juice.
• In an ungreased shallow 3 1/2 quart baking dish, combine the pineapple, apricots, peaches and pears; set aside.
• In a saucepan, combine brown sugar, butter cinnamon, ginger and reserved pineapple juice.
• Bring to a boil.
• Reduce heat; simmer for 5 minutes.
• Discard cinnamon sticks.
• Pour over fruit.
• Bake, uncovered at 350 for 30 minutes or until heated through.

SPICED HOT CROSS BUNS

Steps:

• Put the flour, yeast, caster sugar and 1 tsp salt into a large mixing bowl with the spices and dried fruit and mix well. Make a well in the centre and pour in the warm milk, 50ml warm water, the beaten egg and the melted butter. Mix everything together to form a dough - start with a wooden spoon and finish with your hands. If the dough is too dry, add a little more warm water; if it's too wet, add more flour.
• Knead in the bowl or on a floured surface until the dough becomes smooth and springy. Transfer to a clean, lightly greased bowl and cover loosely with a clean, damp tea towel. Leave in a warm place to rise until roughly doubled in size - this will take about 1 hr depending on how warm the room is.
• Tip the risen dough onto a lightly floured surface. Knead for a few secs, then divide into 12 even portions - I roll my dough into a long sausage shape, then quarter and divide each quarter into 3 pieces. Shape each portion into a smooth round and place on a baking sheet greased with butter, leaving some room between each bun for it to rise.
• Use a small, sharp knife to score a cross on the top of each bun, then cover with the damp tea towel again and leave in a warm place to prove for 20 mins until almost doubled in size again. Heat oven to 200C/180C fan/gas 6.
• When the buns are ready to bake, mix the plain flour with just enough water to give you a thick paste. Spoon into a piping bag (or into a plastic food bag and snip the corner off) and pipe a white cross into the crosses you cut earlier. Bake for 12-15 mins until the buns are golden and sound hollow when tapped on the bottom. While still warm, melt the granulated sugar with 1 tbsp water in a small pan, then brush over the buns.