Photo: Jennifer Davick; Styling: Rose Nguyen
Prep Time
15 Mins
Chill Time
12 Hours
Bake Time
50 Mins
Stand Time
15 Mins
Makes 6 to 8 servings

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.


How to Make It

Step 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.

Step 2

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

Step 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.

Step 4

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

Step 5

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.

Step 6

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.

Ratings & Reviews

Kathyton's Review

January 12, 2009
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.