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Baked Fruit

Baked Fruit

My Dad used to proclaim, “This will stick to your ribs and put hair on your chest!” He called on those old sayings when he made something in the kitchen that was particularly hardy.

And I believed him about the hair thing until I discovered I grew up to be a girl.

Even so, when the weather turns icy and the birds puff up their feathers and look forlorn, I crave hardy stick-to-your-ribs stuff usually beginning with pork and accompanied by apples and cinnamon.

This is not a recipe for pork but for a complementary side dish.  It works for just about any hearty winter meal and may also be a perfectly fine dessert, makes a great leftover, and is ridiculously easy to prepare.  It is also guaranteed to impress the most discriminating guest.

Don’t you love the mouth watering scent of baking cinnamon?  Well, this combination of fruits and spices will sell your house if it is up for sale and tastes as good as it smells.  And it’s another Homeplace Recipe that’s easy-does-it, has very few ingredients, and takes less than 15 minutes to prepare. I make it over and over again because everybody loves it, especially in winter.

COUNTRY SPICED FRUIT

A HOMEPLACE RECIPE

1 – 16 oz. can apple pie filling

1 – 16 oz. can chunk pineapple (in own juice)

1 – 16 oz. can tart cherries

1 large can (or 2 – 16 oz. cans) sliced peaches 

Drain all but pie filling. 

Place all fruit in a baking dish with 1 tsp cinnamon and ½ tsp nutmeg. 

Sprinkle ½ cup of brown sugar on top.

Bake at 325 degrees for 1 hour.

Enjoy!

 

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I have no idea where the recipe originated.  I do know it always earns an oooh and aaah reception as a winter-weather side dish and adds just the right zip to almost any entrée.

Are you looking for another Easy-Breezy-1-2-3 Recipe  with a minimum of ingredients that make friends think you are a gourmet cook?

Try this one and enjoy the notoriety!

Dor’s Rave Review Red Cabbage

1 lb. red cabbage (a head) cut into 1” slices

1 medium onion sliced thin

¾ c dark raisins

1 c sweet cider

3 Tbs cider vinegar

¾ tsp salt

¼ tsp pepper

½ tsp canola oil

In a stainless steel saucepan combine all of the ingredients listed.  Reduce heat to medium.  Simmer 45 minutes.  Most of the liquid should evaporate but cabbage should be moist.  Cook longer if there is excess moisture in bottom of pan.  The small amount of liquid remaining should be carmelized and brown and the cabbage, crunchy.

Serves 4-6

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