When I was little my mother used to make this dish as a quick dessert. I am partial to this spiced fruit mishmash being served with French vanilla soy ice cream, but you could easily pair it with fresh whipped cream or just eat it alone. In the summer feel free to use fresh fruits, or even mix the types of fruits up. I do not recommend using canned fruit if you can help it – if you have no other choice than to use canned fruit, make sure it’s in “light syrup” and drain & rinse the fruit before putting it into the dish. Happy cooking.
SPICED FRUIT MISHMASH
NOTE – if you can’t find fresh fruit, use frozen not canned and thaw before putting everything together for this dish
2 cups pineapple
1 ½ pound peaches, skinned, pitted, sliced
1 ½ pound apricot, skinned, pitted, sliced
1/3 cup dairy free margarine
2/3 cup light brown sugar
¼ tsp ground cloves
¼ tsp cinnamon
1 tbsp yellow curry powder
Pre-heat oven to 350’
Arrange fruits in a shallow casserole, I like to use a square glass pan
Combine dairy free margarine, brown sugar, spices together – sprinkle mixture over fruit
Bake 45 minutes
Serve warm, by itself or topped with vanilla soy ice cream or your favorite allergy safe cookies
- 2 cups pineapple
- 1 ½ pound peaches, skinned, pitted, sliced
- 1 ½ pound apricot, skinned, pitted, sliced
- ⅓ cup dairy free margarine
- ⅔ cup light brown sugar
- ¼ tsp ground cloves
- ¼ tsp cinnamon
- 1 tbsp yellow curry powder
- Pre-heat oven to 350’
- Arrange fruits in a shallow casserole, I like to use a square glass pan
- Combine dairy free margarine, brown sugar, spices together – sprinkle mixture over fruit
- Bake 45 minutes
- Serve warm, by itself or topped with vanilla soy ice cream or your favorite allergy safe cookies
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