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Spiced Fruit Bake

My mother-in-law is a typical All-American SAD cook. So I thought the
holidays would be pretty difficult for me. I had a bite of this and
absolutely loved it. I also thought that it *had* to be full of fat. (I
even said; "So this has tons of butter or something in it, right?") But to
my surprise, it isn't! My mother-in-law had even modified it -- she left
out the nuts that were in the original recipe. The recipe came from the St.
Louis Post Dispatch (or maybe the Globe Democrat) from 1971! My mom-in-law
is a recipe pack-rat...

This is a "keeper" for next year's holiday season. It'd also make a great
dessert, even though we ate it as a side dish.

Spiced Baked Fruit

1 14.5 ounce can pineapple chunks, drained, save the juice
1 13.5 ounce can mandarin orange sections
3 medium apples, cored and sliced
1/2 Cup raisins or currants
1/4 tsp. ground cloves
1/4 tsp. ground ginger
1/2 tsp. cinnamon
1 can frozen tangerine juice (The recipe didn't say what size and my
mother-in-law only said she used a "small" one. She also used orange juice
1/3 Cup minute tapioca
3 bananas, sliced

Simmer apple slices in tangerine and pineapple juices until tender. Add
raisins and spices. Stir in tapioca and stir until thickened. Add oranges,
pineapple and banana slices, pout into a 13" x 9" baking dish and garnish
with orange slices, if desired. Bake at 350 degrees for 5 to 10 minutes
until glazed.

Bev Brandt, University City, Missouri
Currently literally between jobs and working on a signature!