Spikedfruit Recipes
SPICED FRUIT
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
Time 15m
Yield 5 servings.
Number Of Ingredients 7
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
SPIKED SUMMER FRUIT SALAD
Sneak a bit of coconut-flavored rum into this honey-ginger fruit salad.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Trim off all the peel and white pith from the oranges. Halve lengthwise and then slice crosswise into half-moons. Transfer to a large bowl and add the mixed berries and peaches.
- Combine the honey, 1/4 cup water and ginger slices in a small saucepan and bring to a simmer over medium heat, about 3 minutes. Remove from the heat, stir in the rum and strain over the fruit and toss well. Set aside to cool and allow the flavors to blend, at least 30 minutes. Serve at room temperature or refrigerate until cold.
- Copyright 2016 Television Food Network, G.P. All rights reserved
SPIKED FRUIT CUP
This decidedly adult snack puts the "cocktail" back into fruit cocktail. The mix of ripe fruit and alcohol reminds us of sangria -- but eaten with a spoon.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h
Number Of Ingredients 5
Steps:
- Place fruit such as strawberries, raspberries, grapes, pears, and plums in a large bowl. Toss with sugar and basil sprigs.
- Stir in alcohol to cover fruit. Refrigerate at least 2 hours and up to 8 hours, stirring a few times.
- To serve, remove basil sprigs, stir in lime juice, and garnish with basil leaves.
SPICED FRUIT SALAD
Easy, tasty AND low fat healthy, this can be served at many occasions: brunch, showers, picnics and potlucks. Also a nice change to the standard "fruit cup" usually served before wedding reception and holiday dinners. Serve as a dessert or as a snack, which is kid-pleasing too. DO NOT serve to any child under the age of 1, due to the honey ingredient (or omit the honey, if so). A make-ahead no cook dish, cook time is for chill time. Serves 8-10, please double recipe for a larger crowd. This recipe is courtesy of Southern Living.
Provided by TheDancingCook
Categories Breakfast
Time 8h15m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Clean, drain, chop fruits; combine in a bowl.
- Combine juices, honey and cinnamon and pour over fruit.
- Cover and chill for overnight or 8 hours.
- *Iuse canned apricots and omit the prunes.
Nutrition Facts : Calories 177.1, Fat 0.4, SaturatedFat 0.1, Sodium 4.7, Carbohydrate 46.7, Fiber 3.6, Sugar 36.3, Protein 1.5
HOT OR COLD SPICED FRUITS
A delicious fruit compote, so easily made with canned fruits and spices. Serve this as a dessert or side dish to dinner or breakfast.
Provided by Sageca
Categories Dessert
Time 10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients with syrups.
- Cover and refrigerate.
- Remove cinnamon sticks before serving.
- If desired warm fruits just before serving.
Nutrition Facts : Calories 105.1, Fat 0.2, Sodium 6.4, Carbohydrate 27.5, Fiber 2.5, Sugar 25, Protein 0.6
SPIKED FRUIT SALAD RECIPE - (4/5)
Provided by jdelrio
Number Of Ingredients 11
Steps:
- Place all the ingredients in a large bowl and stir to combine. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
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