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…
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.
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.
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.
Serve this Stewed Fruit warm or at room temperature!
Maria Reisz Springer
Maja’s Kitchen LLC….
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