ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Hot Caramel Fruit

Yield 8 to 10 servings


  • 2 (29-ounce) cans sliced peaches, undrained
  • 1 (16-ounce) can sweet dark pitted cherries, drained
  • 2 (6-ounce) packages dried apricots
  • 12 pitted dates, coarsely chopped
  • 1/4 teaspoon grated lemon rind
  • 1/4 teaspoon grated orange rind
  • Juice of half a lemon
  • Juice of half an orange
  • 1 cup firmly packed brown sugar
  • 12 walnut halves

How to Make It

  1. Combine peaches, cherries, apricots, dates, rind, and juice in a large mixing bowl. Stir in brown sugar. Pour into a lightly greased 3-quart casserole. Arrange walnut halves over top of fruit. Cover mixture, and refrigerate overnight.

  2. Let stand at room temperature at least 1 hour. Cover and bake at 325° for 1 hour. Serve hot.

Oxmoor House Homestyle Recipes