| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | St. Louis | St. louis p, Post1 | 12 | servings |
INGREDIENTS
| 5 | c | Mixed dried fruits: apricots; peaches, |
| Pineapple and pitted prunes | ||
| 5 1/2 | c | Dry white wine |
| 1/2 | c | Granulated sugar |
| 1 | ts | Vanilla |
| 1/4 | ts | Ground cinnamon |
| Grated peel of 1 lemon | ||
| Grated peel of 1 small orange |
INSTRUCTIONS
Place fruit in shallow baking dish. In large bowl, combine wine, sugar, vanilla, cinnamon, lemon and orange peels. Pour over fruit. Cover with plastic wrap; let fruit macerate overnight in refrigerator. Preheat oven to 375 degrees. Remove plastic wrap. Bake fruit 1 hour, stirring occasionally. Serve hot or chilled, with sauce. Yield: 12 servings. Comments: Macerating the fruits overnight before baking gives them a wonderfully rich flavor. Recipe Source: St. Louis Post-Dispatch - 12-14-1998 By Mary Carroll Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net Converted by MM_Buster v2.0l.
A Message from our Provider:
“This side of eternity we see only a fraction of the picture”