Warm Autumn Cranberry Fruit Stew

  0.0 – 0 reviews  • Fruit
Level: Intermediate
Total: 1 hr 35 min
Prep: 30 min
Inactive: 10 min
Cook: 55 min
Yield: 6 servings

Ingredients

  1. 6 apples, tops cut off and hollowed out
  2. 3 tablespoons unsalted butter, softened
  3. 2 tablespoons brown sugar
  4. 4 tablespoons unsalted butter
  5. 1/4 cup fresh cranberries
  6. 1/4 cup sun-dried cranberries
  7. 2 apples, medium diced
  8. 2 pears, medium diced
  9. 2 peaches, medium diced
  10. 2 plums, medium diced
  11. 1/2 cup brown sugar
  12. 1 vanilla bean, spilt
  13. 1 cup cranberry juice
  14. 1 banana, cut into 1-inch slices
  15. 2 cups almond granola

Instructions

  1. For the baked apples: Preheat the oven to 350 degrees F. Brush the inside of the hollowed out apples with the soft butter, and then coat with the sugar. Place on a baking sheet and bake for about 20 minutes. Remove from the oven and let cool for 10 minutes before filling with the fruit stew. 
  2. For the fruit stew: In a large saucepan, melt the butter over medium-high heat. Add the fresh cranberries, sun-dried cranberries, apples, pears, peaches, plums, brown sugar and vanilla bean. Cook for 5 minutes, stirring occasionally. Then add the cranberry juice and cook over a simmer until the fruit is soft but not overcooked, 15 to 20 minutes. Take off the heat and stir in the banana. Fill each of the apple cups with the fruit stew and top with the almond granola. Bake for 10 minutes.

Nutrition Facts

Serving Size 1 of 6 servings
Calories 611
Total Fat 24 g
Saturated Fat 10 g
Carbohydrates 98 g
Dietary Fiber 13 g
Sugar 68 g
Protein 8 g
Cholesterol 36 mg
Sodium 21 mg

 

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