Spiced Fruit for a Holiday Breakfast

It was one Christmas about 10+ years ago and I needed some kind of fruit to serve with Christmas morning's breakfast. I always try to have food partially prepared ahead of time. I didn't want to be stuck in the kitchen cutting up fresh fruit while everybody else was around the tree passing presents around, and missing out on the joy of all that. So I found this recipe for a spiced fruit, and having prepared it several times I've made a few changes to it, but haven't tinkered too much with the basic concoction. It's mostly canned fruit, you combine it and let it marinate for a couple of days, then I usually add in some sliced apples the night before or the morning of. It can be served hot or cold. It might depend on what you're serving for breakfast as to which you'd want. I usually serve it cold, since it's a nice contrast to whatever hot breakfast dish I'm serving.

Because my DH is a diabetic, I always use Splenda or some kind of artificial sweetener for part of it. He really enjoys this side dish, so I like to make it so he can enjoy a little bit of it. I've tried to make it with all Splenda, but it doesn't taste right, so I just use some Splenda. By all means, use all sugar if you're able to.

Just remember that it should be made ahead (a good thing in my book) and you can vary the canned fruit you add to it. Don't use soft fruits (like apricots) because after a week or so they kind of become mush. I have used canned cherries, but the juice is dark and it colors the liquid significantly. I prefer a clear juice. I'm not making Christmas breakfast this year, so don't have a photo of it. I found the one above on the internet.

Spiced Fruit
Serving Size : 12
1 cup cider vinegar
1/2 cup sugar
29 ounces canned pears -- light syrup
29 ounces peach slices -- canned, light syrup
16 ounces canned pineapple chunks -- in own juice
8 ounces prunes -- dry pack, pitted
1 large cinnamon stick
8 whole cloves
3 packages Splenda
1. In small saucepan combine vinegar, sugar, cinnamon stick and cloves and bring to boil and simmer until sugar is completely dissolved and spices have had some time to blend. Allow to cool slightly. In a large refrigerator container (with lid) pour the juices from all of the fruit, stir, add artificial sweetener, then add the pickling mixture. Add canned fruit and stir.
2. Cover and store in refrigerator. Will keep for several weeks (maybe even months). If you served just the fruit and almost no juice, you should be able to just add more canned fruit without remaking the pickling mixture.
Per Serving: 169 Calories; 1g Fat (5.2% calories from fat); 2g Protein; 44g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 14mg Sodium. Exchanges: 0 Grain(Starch); 2 Fruit; 0 Fat; 1/2 Other Carbohydrates.

To print a PDF recipe, click title at top.