Spiced Fruit with Sour Cream Topping

Printable Version

Prep. Time: 20 mins. Cook Time: 30 mins. Preheat oven: 375 degrees Makes 8 servings.

8 whole pieces of fruit (such as firm peaches or pears or apples or a combination of two fruits so each person may have a half each)
1/2 cup of Sorrell Ridge Strawberry
2 teaspoons of ground cinnamon
Whole cloves

For The Topping
1 cup of light sour cream
3 tablespoons Sorrell Ridge Strawberry
1/4 teaspoon vanilla  
1/2 teaspoon ground ginger
1/4 cup coarsely chopped walnuts
2 cups of diced fresh apples

1. Combine ingredients for topping and store in refrigerator until needed.

2. Peel, cut in half and core your eight pieces of fruit and place flat side down in a shallow glass casserole dish large enough to hold the fruit in one layer. Combine the Sorrell Ridge, cinnamon and ginger and brush all over the fruit, underneath each piece as well, Stud the 16 pieces of fruit with 4 or 5 whole cloves each and cover the casserle dish with aluminum foil. Place the dish of fruit in a larger casserole dish or in a large roaster pan and fill the second pan with water so that it comes about 1/2" up the dish with fruit. If you own a large poaching pan then just use that, of course. Place the pans in the preheated oven and bake ("poach") for 30 minutes.

3. Allow the fruit to cool and remove the cloves. This light dessert may be served warm or chilled. To serve, place two pieces of fruit in each serving dish. Spoon liquid reserve equally over all the fruit. Place a dollop of topping on each serving and a sprinkle of nuts. This dessert may be made a day in advance and held in the refrigerator until serving time.