SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)
« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.
This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Sherried Fruit

Makes: 12 to 14 servings
Prep 25 mins Cook 3 hrs 30 mins to 4 hrs  (low) or 1.5-2 hours (high)
Sherried Fruit
Ingredients
  • 1 20 ounce can pineapple chunks (juice pack)
  • 3 medium firm ripe plums, pitted and cut into thick wedges
  • 2 medium cooking apples, cored and cut into 1-inch pieces
  • 2 medium pears, 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  sherry
  • 2 tablespoons  quick-cooking tapioca, crushed
  • 1/4 teaspoon  salt
Directions

1. In a 3-1/2- or 4-quart slow cooker, combine undrained pineapple, the plums, apples, pears, and apricots. In a small bowl, combine 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. Makes 12 to 14 servings.

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,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe

bhg
www.bhg.com © Copyright 2013, Meredith Corporation. All Rights Reserved.