SPICED FRUIT BAKE

This spiced fruit bake is a quick and easy breakfast casserole made with apples, pineapple, pears, peaches, pecans, pomegranate seeds, and a hint of cinnamon.

Morning comfort food is absolutely the great (in particular after an extended, busy holiday) and this spiced fruit bake casserole is one among my favored make-it-and-neglect-it breakfast dishes.

SPICED FRUIT BAKE

Plus, with the sea of baked fruit, a sprinkle of crunchy pecans, and the pop of the red pomegranate seeds, you don’t need to fear about a pretty presentation – this recipe does all the heavy lifting of being tasty and searching resultseasily lovely.
yes, you absolutely can! I individually want to maintain this recipe simple and use canned fruit every time feasible, however this recipe will paintings the same way in case you used freshly reduce fruit.

SPICED FRUIT BAKE

INGREDIENTS

  • 1 medium apple peeled and sliced
  • 1 tsp lemon juice
  • 20 oz pineapple chunks reserving 1/4 cup juice
  • 29 oz peach halves drained
  • 29 oz pear halves drained
  • 1/2 cup pecans halved
  • 1/3 cup light brown sugar packed
  • 1 tbsp butter
  • 1 tsp ground cinnamon
  • 1/2 cup pomegranate seeds
  • US Customary - Metric


INSTRUCTIONS

  1. Preheat oven to 325 stages F. Spray a extensive baking dish (that could keep 10 cups or 2 half quart) with cooking spray, then set aside.
  2. In a large bowl, toss apples with lemon juice till lined.
  3. Drain pineapple chunks and reserve 1/4 cup juice; set juice apart. add tired pineapple chunks to bowl with apples.
  4. upload tired peach and pear halves to bowl, then toss very well to combine.
  5. Pour fruit into prepared baking dish and unfold into a fair layer. pinnacle with halved pecans. Set baking dish aside.
  6. In a small saucepan over medium warmness, upload brown sugar, butter, cinnamon, and reserved pineapple juice. prepare dinner, stirring constantly, until sugar has dissolved and butter has melted (combination does no longer want to boil).
  7. Pour heated sauce evenly over fruit in baking dish.
  8. Bake fruit, exposed, for forty five minutes or until apples are smooth.
  9. Serve immediately with pomegranate seeds sprinkled on top.

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