Baked Winter Fruit with Lemon Cream

1 (10 ounce) package dried figs or dates, trimmed and halved
1 (7 ounce) package dried apricots
1 (5 ounce) package dried apples
1 (12-ounce) can thawed apple juice concentrate
1 cup water
½ cup golden raisins
2 navel oranges, peeled and sectioned
1 3-inch cinnamon stick
Garnish:  Orange slices
Ingredients for Lemon Cream:
1 (8 ounce) container sour cream
2 tablespoons brown sugar
1 teaspoon lemon zest
1 teaspoon vanilla extract
1.        Place first 8 ingredients in a 7 x 11 inch baking dish; gently toss to combine.  Cover with foil and chill 12 to 24 hours.
2.       Preheat oven to 350 degrees.  Bake fruit, covered, 45 to 50 minutes or until thoroughly heated and fruit is soft.
3.       Let stand, covered, 15 minutes.  Remove and discard cinnamon stick.
4.       Serve with a slotted spoon.  Add a dollop of Lemon Cream and orange slice for garnish.
For Lemon Cream:  Stir together all ingredients. Cover and chill 30 minutes or up to 48 hours.

Cooking With Crevolyn
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