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Sherried Fruit
Ingredients
- 1 20 ounce can pineapple chunks (juice pack), undrained
- 3 medium ripe, yet firm, plums, pitted and cut into thick wedges
- 2 medium ripe, yet firm, pears, cored and cut into 1-inch pieces
- 2 medium cooking apples, such as Granny Smith or Jonagold, cored and cut into 1-inch pieces
- 1/2 cup dried apricots, halved
- 1/3 cup packed brown sugar
- 1/4 cup butter, melted
- 1/4 cup cream sherry or dry sherry
- 2 tablespoons quick-cooking tapioca, crushed
- 1/4 teaspoon salt
Directions
1. In a 3 1/2- or 4-quart slow cooker combine pineapple, plums, pears, apples, and dried apricots. In a small bowl stir together brown sugar, melted butter, sherry, tapioca, and salt. Pour brown sugar mixture over fruit; stir to combine.
2. Cover and cook on low-heat setting for 3 1/2 to 4 hours or on high-heat setting for 1 1/2 to 2 hours.
Nutrition Facts
(Sherried Fruit)
- Servings Per Recipe 12,
- cal. (kcal) 148,
- Fat, total (g) 4,
- chol. (mg) 10,
- sat. fat (g) 2,
- carb. (g) 28,
- Monosaturated fat (g) 1,
- fiber (g) 2,
- sugar (g) 23,
- pro. (g) 1,
- vit. A (IU) 389,
- vit. C (mg) 8,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 8,
- sodium (mg) 79,
- Potassium (mg) 218,
- calcium (mg) 20,
- iron (mg) 0,
- Mark as Free Exchange () 0,
- Percent Daily Values are based on a 2,000 calorie diet
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