I moved right to the suggestions for left-overs and saved the baked fruit for a week, then chopped it up into compote. I canned it and gave it as Christmas gifts. Everyone was wild about it with goat cheese. It is great for gifts, and I served it on a cheese board for Christmas day. I wondered if brandy would be better than sherry, but everyone love it as it.
Sherry-Baked Winter Fruit
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Chill: 12 Hours
Bake: 50 Minutes
Stand: 15 Minutes
- 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
- Brown Sugar-Lemon Sour Cream (optional)
- Garnish: orange slices
- 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.
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