I know. Hot Mixed Fruit sounds like a really strange name for a recipe. Trust me, it’s good. This is a dish that have enjoyed over as many holidays as I can remember. It came from my mom and aunt and always makes an appearance on the breakfast table at Christmas.
It may seem strange to some to have a baked fruit recipe for breakfast, but it is the perfect accompaniment to eggs, bacon, sausage or biscuits. I guess you could have all those things if you really want to go crazy.
The most important thing in this recipe is to make sure you have some ripe bananas to go in. Also, it calls for two different kinds of cherries: maraschino and dark cherries. Putting both types of cherries in this hot mixed fruit recipe really adds depth and diversity to the dish. My favorite hot mixed fruit hack is to scoop up a nice chunk of the fruit and put it inside a homemade biscuit.
This recipe combines pears, pineapple, bananas, cherries, pecans, brown sugar, butter and curry powder to make one of my absolute favorite breakfast delights. If you don’t like those ingredients, then I’m not sure we can be friends anymore.
We’ve been trudging through January for several weeks now. Savory soups, tacos and lots of wine have been the key to survival. That and watching Planet Earth. In just a few weeks, spring will be poking its head around the vernal curtain and hopefully I will have some recipes featuring fresh caught fish to bring you. Until then we’ll have to survive on sopes, soups and lots of guacamole.
This hot fruit recipe has only two major steps. You need to cut and drain the fruit and place it in a baking dish. Then you cover it with a mixture of brown sugar, butter, corn starch, curry and ginger. After that, it’s all baking and enjoyment.
Your final product should have a thick consistency to the syrup portion of the fruit. This is perfect for spreading on biscuits or licking with a spoon. If you have cats nearby, be warned they will probably attack the spoon.
Hot Mixed FruitCourse: simple mealsCuisine: breakfastDifficulty: easy
1 cup pitted dark cherries
1 can pears, drained
1 can pineapple tidbits, drained
1/2 cup maraschino cherries
1 cup toasted pecans
2 ripe bananas, sliced
1/2 cup brown sugar
2 Tbsp. corn starch
1 tsp. curry powder
1 tsp. ginger powder
1/2 cup butter
- Heat oven to 350 degrees. Place cut and drained fruit in a baking dish. Add pecans.
- Combine sugar, corn starch, curry and ginger in a small bowl. Sprinkle over fruit. Add butter pats on top of fruit. Bake for 40 minutes.