Holiday Baked FruitFrom WESTBY HOUSE INN & RESTAURANT
8 oz. can apricot halves, drained
15 oz. can whole plums, drained, sliced and pitted
8 oz. can pear halves, drained
15 oz. can peach halves, drained
4 oz. can pineapple slices or chucks, undrained
2 tablespoons packed brown sugar
1 tablespoon soft margarine
1/4 teaspoon ground cinnamon
1/8 teaspoon ground clove
1/4 teaspoon ground mace
Garnish: 2 oz. whole fresh cranberries
2 1/4" thick orange slices
As this dish bakes, the robust aroma of the spices fill the air with holiday cheer!
Arrange fruit, except pineapple, as desired (can be placed in rows in the pan or mixed all together.)in a greased 9-by-13 inch baking pan. Drain pineapple, reserving 1/4 cup of the juice. Lay pineapple over the fruit in the pan.
In a saucepan, combine the pineapple juice, brown sugar, margarine, and spices. Cook and stir until sugar is dissolved and margarine is melted. Pour over the fruit. Bake uncovered at 350 degress F for 20-25 minutes or until heated through.
While fruit is baking, prepare garnish. Combine the cranberries and orange slices in a food processer and chop fine. Serve warm in compote dishes. Garnish with cranberry orange confetti.
Makes about 8 servings.