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Hot Spicy Fruit Pot
one 16 ounce can of pear halves
one 16 ounce can of peach halves
one 16 ounce can of purple plums, halved and pitted
1 cup of firmly packed brown sugar
1 cinnamon stick
1/4 teaspoon of nutmeg
1/4 teaspoon of allspice
1/8 teaspoon of ginger
1/4 cup of lemon juice
2 teaspoons of grated orange peel
2 tablespoons of butter or margarine
Drain fruits, reserving 1 cup liquid. Put fruit into a buttered
2 quart casserole.
Combine reserved liquid with remaining ingredients, except
butter. Pour over fruit. Dot with butter.
Bake, covered, at 350ºF. for 30 minutes or until bubbly. Serve
hot or cold. If desired, spoon over ice cream of cake. 8
servings
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