Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Shirley A. Glaab, Hattiesburg, Mississippi
Recipe by Southern Living December 2008

Gallery

Credit: Jennifer Davick; Styling: Rose Nguyen

Recipe Summary test

prep:
15 mins
chill:
12 hrs
bake:
50 mins
stand:
15 mins
total:
12 hrs 80 mins
Yield:
Makes 6 to 8 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • Preheat oven to 350°. Bake fruit, covered, 45 to 50 minutes or until thoroughly heated and fruit is soft.

  • 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.

Advertisement