Recipe: Recipes using dried fruit

Title: DRIED FRUIT
Posted By: Lee,TX
Date: December 30th 1999
In Reply to: ISO: Dried Fruit
Board: TKL Cooking Club FESTIVE FRUIT COMPOTE
1(8-ounce) package mixed dried fruits
1 (16-ounce) can cherry pie filling
1 (11-ounce) can mandarin oranges, drained
1/3 firmly packed brown sugar
1/2 teaspoon ground cinnamon
1/2 ground nutmeg
1/2 cup bourbon* 1/2 cup apple juice may be
substituted

Combine first 3 ingredients in a lightly greased 1
1/2-quart casserole; set aside

Combine brown sugar and the remaining ingredients,
stirring until sugar disolves; pour over fruit mixture,
and cover

Bake at 350 deg. for 45 minutes. Serve warm. Yield
8-10 servings
From: Southern Living

DRIED-FRUIT COMPOTE
1 package (8-ounces) mixed dried fruit*
3/4 cup dried figs
3 cups water
1/2 cup raisins
2 Tablespoons honey
2 teaspoons lemon juice

Cut dried fruit and figs into bite-size pieces. Heat
dried fruit, figs, water and raisins to boiling; reduce
heat. Cover and simmer until tender, about 20
minutes. Stir in honey and lemon juice. Top with
sweetened whipped cream and sliced almonds if
desired

* 1 1/2 cups dried apricots, apples, peaches, pears
or prunes can be substituted for the mixed dried fruit.
Yield: 8 servings
From Betty Crocker, InternationalFRUIT COMPOTE
A fruit compote is always a refreshing dessert. It is
also one of the best ways to use dried fruit. The best
compotes are made with a combination of Fresh and
dried fruit.

1 cup sugar
6 cups water
1 cinnamon stick
5 cloves
1/2 cup dried cherries
3/4 cup dried pears
3/4 cup dried peaches
1 large orange, peeled and cut into fine slices

Combine sugar, water, cinnamon, and cloves in a
4-quart saucepan and bring to simmer. Carefully add
the dried fruit. Cook at a simmer, covered for 20
minutes. Remove from heat and let fruit cool in syrup
for 20 minutes. Place 1/4 of the orange slices in a
bowl nd add about 1/4 of the poached dried fruit.
Repeat the process and then pour the syrup over the
mixture.DRIED FRUIT MIX
3/4 cup pitted prunes
1/2 cup dried apricot halves
1/2 dried apple slices
5 dried figs
1 orange
1 cup dried cranberries
1/2 cup dried cherries
1/2 cup flaked coconut
1/4 cup raisins
1/2 cup brandy
1/2 cup honey 1/2 teaspoon ground cinnamon
1/4 ground cloves

Place first 4 ingredients in a bowl
Peel orange with a vegetable peeler, reserving
sections for another use. Cut rind into very thin strips;
stir rind and next 5 ingredients into prune mixture.
Combine brandy and remaining 3 ingredients in a
small saucepan; cook over medium heat 3 minutes or
until warm. Pour over fruit mixture, stirring gently.
Serve warm or at room temperature.
Store in an airtight container in refrigerature up to 1
month. Yield 3 1/2 cups.

FRUITCAKE LOAF

1 cup all-purpose flour, divided
2 cups Dried Fruit Mix (see above recipe)
1 cup pecan pieces
3/4 cup butter or margarine, softened
1/2 cup firmly packed brown sugar
2 large eggs
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 cup light corn syrup

Line a 5x3x2-inch loaf pan with brown paper, grease
paper, and set pan aside.

Combine 1/2 cup flour, Dried Fruit Mix, and pecans,
tossing gently to coat, set aside.

Beat butter at medium speed with an electric mixer
until creamy. Gradually add brown sugar, beating
well. Add eggs, one at a time, beating well after each
addition.

Combine remaining 1/2 cup flour, soda, and nutmeg;
gradually add to butter mixture, beating at low speed
until blended. Add corn syrup, beating until just
blended. Stir in fruit mixture; spoon into prepared
pan.

Bake at 350 deg. for 1 1/2 hours. Cool in pan on wire
rack 10 minutes; remove from pan, an peel off paper.
Cool commpletely on wire rack.

From Southern Living

I like candied fruit in very, very limited amounts -- so
this dried-fruit loaf sits well with me.I hope the above recipes will help you with your tray
of dried fruit. Meanwhile I will be looking for my
chutney recipe (which I misplaced) that goes so well
with grilled meats. Happy New Year, Lee