Mary's Baked Fruit
Source of Recipe
adapted from recipe by Mary Neville
Recipe Introduction
Note: fruit should be in juice, NOT syrup
List of Ingredients
16 ounces apricot halves, drained
16 ounces pear halves, drained
30 ounces whole plums, drained, halved, pitted
29 ounces peach halves, drained
8 ounces pineapple slices, undrained
1/3 cup splenda (or can use brown sugar twin)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves Recipe
In a greased 13x9 inch baking pan, starting at a 9 inch end,, arrange rows of fruit in the following order: half of the apricots, pears and plums, all of the peaches, then remaining apricots, pears and plums. Drain pineapple, reserving 1/2 cup of juice. Lay pineapple over fruit in pan. In a bowl, combine the pineapple juice, splenda, cinnamon and cloves. Cook and stir until sugar is dissolved and butter is melted. Pour over fruit. Bake, uncovered, at 350ºF for 20-25 minutes or until heated through.
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