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Prep 15min
Total40min
Ingredients10
Servings10
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Ingredients
1
(20-oz.) can pineapple chunks, drained
1
(15 1/4-oz.) can peach halves, drained and halved
1
(15-oz.) can pear halves, drained and halved
1/4
cup sweetened dried cranberries
1/3
cup firmly packed brown sugar
1
tablespoon cornstarch
1/2
teaspoon nutmeg
1/2
cup apple cider or juice
2
tablespoons margarine or butter
1/4
cup rum
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Steps
1
Heat oven to 325°F. Arrange fruit in ungreased 12x8-inch (2-quart) baking dish.
2
In medium saucepan, combine brown sugar, cornstarch, nutmeg and apple cider; mix well. Cook over medium heat until bubbly and thickened, stirring frequently. Stir in margarine; cook until melted. Remove from heat; stir in rum. Pour over fruit.
3
Bake at 325°F. for 25 minutes or until hot and bubbly.
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Sweetened dried cranberries are sold in packages or from serve-yourself bins in the produce section of most supermarkets.
One-half teaspoon of rum extract plus enough water to equal 1/4 cup can be used in place of the rum.
This hot fruit salad is delicious served for brunch or as an accompaniment to dinner featuring baked ham.
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Nutrition Facts
Serving Size:1/2 Cup
Calories
130
Calories from Fat
20
Total Fat
2g
3%
Saturated Fat
0g
0%
Cholesterol
0mg
0%
Sodium
35mg
1%
Total Carbohydrate
23g
8%
Dietary Fiber
2g
8%
Sugars
20g
Protein
1g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
8%
8%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1 1/2 Fruit; 1 1/2 Other Carbohydrate; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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