| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | St. Louis | Post1, St. louis p | 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 | t | Vanilla |
| 1/4 | t | 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 132
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 5.8mg
Potassium: 108.8mg
Carbohydrates: 13.6g
Fiber: <1g
Sugar: 9.5g
Protein: <1g