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Posts Tagged ‘dried fruit’


It has been several years ago that I was invited to an “open house” party….where the lady of the house was an incredible cook and hostess.  The table was laden with beautifully presented food; a feast for the eye as well as one’s palate…

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Among the many dishes there was one bowl that contained something dark and seemed like a meat. I wanted to taste it because it had a fruity aroma wafting around it which heightened my curiosity of how this “meat” was cooked.  My first bite was a surprise which was followed by sheer delight…it was sweet and tasted fresh and extraordinarily delicious.  It was fruit, all kinds of dried fruit that was cooked in a sauce….the sauce was the special delight and I could not decide what it reminded me of.

I quickly caught my friend’s, the hostess’, attention and asked her about this special dish, when she told me it was…..Stewed Fruit! “Stewed in what?, I asked…when with a twinkle in her eyes she said: “In wine’ of course!”  Aha…this was the delightful little ingredient that made all the difference.

As I was saying my “good byes” at the end of the party I whispered to my friend that I would call her soon for the recipe of her “stewed fruit” dish….she whispered back…”Find it in the latest issue of the Southern Living Magazine”

And so it is here that I want you to have this recipe of this delightful dish, and I know you will be making it often…because you can eat it with a sandwich to a beef roast, with yogurt, with ice cream, as a salad, and at breakfast, as a dessert when served with whipped cream or pudding and I could go on and on…..

I changed the recipe in some places, and you will find the changes in red letters.

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1 – 12 oz box pitted prunes

1 – 6 0z pkg dried apricots

1 – 20 oz can  pineapple chunks – undreained

1 – 11 oz Mandarine oranges – well drained

1 – large can Del Monte peaches – sliced and well drained

1 – can cherry pie filling

Manishavitz Cherry wine…..I use a bottle of Port or a Medium Sherry.

I also often substitute or add to the ingredients above, fresh apples cut into chunks, fresh plums, cut into chunks, or fresh Raspberries and/or Blueberries.

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Layer all ingredients  in large  3 quart Pyrex baking dish then pour the Port over the fruit and bake it at 350 F uncovered for 1 hour.

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Serve this Stewed Fruit warm or at room temperature!

2013-05-24 16.47.43 It will be one of the most enjoyed dishes on your buffet table….

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Copyright:

Maria Reisz Springer

Maja’s Kitchen LLC….

http://www.majaskitchen.com

maria@majaskitchen.com

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Unauthorized use, distribution, and/or duplication of proprietary material without prior approval is prohibited. If you have any questions or would like permission, I can be contacted via email at: maria@majaskitchen.com   Feel free to quote me, just give credit where credit is due, link to the recipe, and please send people to my website, http://www.majaskitchen.com

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