Sherry-Baked Winter Fruit

Southern Living
Sherry-Baked Winter FruitRecipe
Photo: Jennifer Davick; Styling: Rose Nguyen
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.


Makes 6 to 8 servings


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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


Prep: 15 Minutes
Chill: 12 Hours
Bake: 50 Minutes
Stand: 15 Minutes

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.

Port-Baked Winter Fruit: Substitute port for sherry. Proceed with recipe as directed.

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.

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.

Created date

November 2008