Stewed Holiday Fruit Recipes

STEWED FRUIT

Steps:

• Place brandy, vanilla bean seeds and pod, prunes, apricots, and raisins in a medium saucepan with 2 cups water. Bring to a boil, then reduce to a simmer. Simmer fruit until liquid is reduced by about three-quarters. Serve warm over hot cereal.

STEWED HOLIDAY FRUIT

Steps:

• In a small saucepan, combine the first six ingredients. Bring to a boil. Remove from heat; refrigerate, covered, overnight., Strain cider, reserving liquid; set apricots and plums aside. Discard spices. In a small saucepan, combine marmalade, lemon juice, butter and reserved cider. Bring to a boil, stirring occasionally. Cool. Divide apricots, plums and bananas among serving dishes; drizzle with cooled sauce. Sprinkle with almonds.

STEWED FALL FRUIT WITH BUTTERED CRUMBS

Steps:

• In a large non-reactive Dutch oven, combine the apple cider, ginger, cinnamon, and allspice and bring to a simmer. Let cook for 5 minutes. While the cider is simmering, peel and core the apples and pears. Cut the apples into eighths and the pears into quarters or thick lengthwise slices and toss with the lemon juice. Add the apples, pears, prunes, raisins, and brown sugar to the simmering cider and return to a simmer. Cover the pan and reduce the heat to a gentle simmer and cook until the fruits are very soft and tender but not falling apart, 30 to 40 minutes, stirring very gently so as to not break up the fruit. As the pieces of fruit become very tender, use a slotted spoon to transfer the pieces 1 by 1 to a 9 by 13-inch casserole. When all of the fruit is tender and has been transferred to the casserole, increase the heat to high and cook the cider mixture at a boil until reduced enough to coat the back of a spoon. Add the brandy and cook 1 minute longer. Remove from the heat and pour the hot cider mixture over the fruit in the casserole.
• Preheat the oven to 400 degrees F.
• In a small bowl combine the bread crumbs and melted butter and toss to combine. Sprinkle the crumb mixture evenly over the top of the fruit and transfer to the oven. Cook until the crumbs are golden brown and the juices are bubbly, 15 to 20 minutes.
• Transfer to a wire rack to cool slightly before serving. Serve in small bowls, with ice cream or lightly sweetened whipped cream if desired.

HOLIDAY FRUIT STUFFED ROASTED CHICKEN

Steps:

• Preheat an oven to 275 degrees F (135 degrees C). Spread the walnuts out onto a baking sheet and toast them for about 45 minutes, until the nuts start to brown and become fragrant. Watch the walnuts carefully, because they burn quickly. Set the walnuts aside.
• While the walnuts are roasting, rinse the chicken well with cold water, then pat dry inside and out with paper towels. Place the chicken into a small roasting pan, and sprinkle inside and outside with salt and pepper.
• Combine 2 tablespoons Italian dressing, 2 tablespoons of melted butter, 1 teaspoon orange peel, the lemon peel, thyme, and basil in a small bowl. Brush the chicken inside and out with the mixture.
• To make the stuffing, heat 2 tablespoons of butter in a skillet over medium heat. Add the apple, pear, and pineapple chunks; cook and stir about 5 minutes, until the apple and pear are tender. Mix the cooked fruit mixture with the roasted walnuts, bread, prunes, grapes, 2 tablespoons Italian dressing, orange juice, apple cider, 1 teaspoon of orange zest, honey, and cinnamon in a large bowl and stir to combine.
• Increase oven temperature to 325 degrees F (165 degrees C). Spoon the stuffing into the chicken cavity, including the area under the neck skin. Secure the skin over the neck cavity with toothpicks, and fold the wings underneath the chicken. Tie the drumsticks together.
• Roast the chicken in the preheated oven for 1 hour, and untie the drumsticks. Return the chicken to the oven and continue roasting until no longer pink at the bone and the juices run clear, about 45 minutes to 1 hour additional roasting time. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.