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Slow-Cooker Spiced Fruit

0 | 0 Reviews
Total Time:Prep: 10 min. Cook: 3 hours

By Taste Of Home Editorial Team

Recipe by Joan Hallford

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

My late aunt who lived in Hawaii gave me this cherished recipe. She would prepare a traditional tropical meal for us whenever we visited and always included this fruity delight. I always think of her when I make it, whether it is for the holidays or an everyday meal. —Joan Hallford, North Richland Hills, Texas

Toasting Nuts

To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
TEST KITCHEN APPROVED

Slow-Cooker Spiced Fruit

0 | 0 Reviews Add your review
Yield:8 servings
Prep:10 min
Cook:3 hours
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Ingredients

  • 1 can (20 ounces) pineapple chunks, drained
  • 1 can (15-1/4 ounces) sliced peaches, drained
  • 1 can (15-1/4 ounces) sliced pears, drained
  • 1 can (15 ounces) apricot halves, drained
  • 1 can (11 ounces) mandarin oranges, drained
  • 1 jar (10 ounces) maraschino cherries, drained
  • 8 whole cloves
  • 2 cinnamon sticks (3 inches)
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon curry powder
  • 1 cup white wine or white grape juice
  • 1/2 cup slivered almonds, toasted
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Directions

  1. In a 3- or 4-qt. slow cooker, combine the first 6 ingredients. Place cloves and cinnamon sticks on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. Place bag in slow cooker. In a small bowl, mix brown sugar, curry powder and wine; pour over fruit.
  2. Cook, covered, on low until heated through, 3-4 hours. Discard spice bag; sprinkle with almonds. Serve with a slotted spoon.

Nutrition Facts

3/4 cup: 323 calories, 4g fat (0 saturated fat), 0 cholesterol, 18mg sodium, 72g carbohydrate (65g sugars, 4g fiber), 2g protein.
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