Sherry-Baked Winter Fruit |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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You can find apple cider either with shelf-stable or refrigerated juices. It doesn't matter which one you choose, so select the best value. Use dry sherry, not the much sweeter cream sherry. Ingredients:
1 (10-oz.) package dried mission figlets, trimmed and halved |
1 (7-oz.) package dried apricots |
1 (5-oz.) package dried apples |
2 cups apple cider |
2/3 cup dry sherry |
1/2 cup golden raisins |
2 navel oranges, peeled and sectioned |
1 (3-inch) cinnamon stick |
garnish: orange slices |
Directions:
1. Place first 8 ingredients in an 11- x 7-inch baking dish; gently toss to combine. Cover with aluminum foil, and chill 12 to 24 hours.
2. Preheat oven to 350°. Bake fruit, covered, 45 to 50 minutes or until thoroughly heated and fruit is soft.
3. Let stand, covered, 15 minutes. Remove and discard cinnamon stick. Serve with a slotted spoon and, if desired, Brown Sugar-Lemon Sour Cream. Garnish, if desired.
4. Port-Baked Winter Fruit: Substitute port for sherry. Proceed with recipe as directed.
5. Simple Baked Winter Fruit: Substitute 1 (12-oz.) can thawed apple juice concentrate and 1 cup water for apple cider and sherry. Proceed with recipe as directed.
6. Tropical Plum Sherry-Baked Winter Fruit: Substitute 1 (10-oz.) package dried pitted plums, 1 (6-oz.) package dried pineapple, and 1 (5-oz.) package dried mango, chopped, for figlets, apricots, and apples. Proceed with recipe as directed.
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