HOT SPICED BUTTERED RUM
Provided by Food Network Kitchen
Categories beverage
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a small bowl mix the butter with the sugar, vanilla, cinnamon, allspice, and nutmeg until thoroughly combined.
- Warm the pineapple juice in a medium saucepan until very hot, but not boiling. Remove from the heat and whisk in spiced butter until combined. Divide the rum among 4 mugs. Pour the pineapple juice into the mugs. Drop a cinnamon stick into each mug to use as a swizzle stick. Serve.
SPICED HONEY FRUIT SALAD WITH PECANS
Provided by Trisha Yearwood
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- For the spicy roasted pecans: Preheat the oven to 300 degrees F. Line a baking sheet with parchment and coat with cooking spray.
- In a small bowl, combine the sugar, cinnamon, salt, cayenne, ginger and egg white. Whisk until foamy. Fold in the pecans until fully incorporated.
- Transfer the pecans to the prepared baking sheet in an even layer. Bake until fragrant, about 20 minutes. Let cool.
- For the fruit salad: Cut a slit into the habanero. Combine the honey and orange juice in a small saucepot and add the habanero and cinnamon. Heat until just simmering, about 40 seconds. Let stand for 10 minutes, then remove the habanero.
- To serve: Toss the cantaloupe, grapes, kiwis and apples with the honey syrup, then coarsely crumble the pecans on top.
SPICED HOT FRUIT
Irene Howard of Shanandoah, Iowa shares her recipe for a crowd-pleasing compote that takes advantage of convenient canned fruit. Its sweet, buttery sauce, spiced with ginger and cinnamon, makes a warm and wonderful addition to any breakfast buffet.
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 10 cups.
Number Of Ingredients 8
Steps:
- Drain pineapple, reserving juice. In an ungreased shallow 3-1/2-qt. baking dish, combine the pineapple, apricots, peaches and pears; set aside. In a saucepan, combine brown sugar, butter, cinnamon, ginger and reserved pineapple juice; bring to a boil. Reduce heat; simmer for 5 minutes. Discard cinnamon sticks. Pour over fruit. , Bake, uncovered, at 350° for 30 minutes or until heated through. Serve warm.
Nutrition Facts : Calories 165 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 35mg sodium, Carbohydrate 37g carbohydrate (32g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
HOT CROSS BUN RING WITH SPICED HONEY BUTTER
Make these cinnamon-spiced fruit buns into a pretty centrepiece for your Easter table, and serve with a sweet butter
Provided by Cassie Best
Categories Dessert
Time 1h10m
Yield Makes 1 ring with 11 buns
Number Of Ingredients 14
Steps:
- Warm the milk and orange zest in a small saucepan until steaming. Remove from the heat and add the butter, swirling the pan until the butter has melted and the milk has cooled to hand temperature.
- Mix the flour, cinnamon, sugar, yeast and 1 tsp salt in a large bowl. Pour in the milk mixture and the beaten egg, and mix with a wooden spoon until the mixture clumps together. Tip out onto your work surface and knead until smooth and elastic - the dough should bounce back when pressed with your finger. Transfer to a clean oiled bowl, cover with cling film or a tea towel and leave to rise for 2 hrs or until doubled in size.
- Dust your largest baking tray with flour. Tip the dough back onto your work surface and knead again to knock out any air bubbles. Add the dried fruit and knead to incorporate into the dough. Divide the dough into 11 equal pieces. Roll each lump of dough into a smooth ball. Arrange the balls on your tray in a ring, leaving a small gap between each one. Cover loosely with a piece of cling film and leave somewhere warm to prove again for a further 1 hr or until doubled in size, the buns should be just touching.
- Heat oven to 180C/160C fan/gas 4. Brush the buns with a little beaten egg. Mix the remaining flour with enough water to make a thick paste, then transfer to a piping bag fitted with a small round nozzle, or use a sandwich bag and snip off one corner. Use the paste to pipe crosses over the buns - this is easiest if you pipe in one big circle, then put a line across the middle of each bun. Bake for 25 mins until golden and cooked through.
- Meanwhile, make the spiced honey butter. Put the butter, spices and honey in a bowl and beat with an electric whisk until smooth. Transfer to a bowl. When the buns are cooked, remove from the oven and leave to cool for 10 mins on the baking tray. Serve the bun ring warm with the butter in the centre for spreading. The buns will keep for up to 3 days in a tin or freeze for up to 3 months.
Nutrition Facts : Calories 409 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.7 milligram of sodium
SPICED PLUM BUTTER
From Cooking Light - stores in refrigerator up to two months in an air-tight container. No butter in this recipe!
Provided by DailyInspiration
Categories Fruit
Time 1h50m
Yield 2 1/2 cups
Number Of Ingredients 8
Steps:
- Combine juice and plums in a large saucepan or Dutch oven. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until tender. Place plum mixture in a blender or food processor; process until smooth. Press pureed mixture through a fine sieve over a bowl; discard solids.
- Combine plum mixture, sugar, and remaining ingredients in pan; bring to a boil. Reduce heat; simmer, uncovered, 1 hour or until thick, stirring frequently. Cool. Store in an airtight container in the refrigerator up to 2 months.
Nutrition Facts : Calories 680.5, Fat 2.3, SaturatedFat 0.2, Sodium 2.1, Carbohydrate 171.5, Fiber 10.7, Sugar 158.2, Protein 5.7
SPICED FRUIT
Sue Gronholz of Beaver Dam, Wisconsin turn convenient canned fruit into something special with cinnamon, cloves, rosemary and lemon juice. With its festive flavor, the sunny dish is perfect for a Christmas brunch.
Provided by Taste of Home
Time 15m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- Drain pineapple and pears, reserving 1-1/2 cups juice. Place the pineapple, pears and oranges in a bowl; set aside. In a small saucepan, combine the lemon juice, cinnamon sticks, rosemary, cloves and reserved juices; bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes. Remove from the heat; cool to room temperature. , Pour over fruit. Cover and refrigerate overnight. Discard cinnamon sticks, rosemary and cloves before serving.
Nutrition Facts : Calories 129 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 13mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
SPICED PEACH BUTTER
Unlike jams and preserves, butters are cooked slowly for a long period of time. Butters are pretty easy to make and it's difficult to screw up a batch, but they are a little time consuming.
Provided by Renee Pottle
Categories Jams and Jellies
Time 1h20m
Yield 7 half-pints
Number Of Ingredients 5
Steps:
- Peel and slice the peaches.
- Place in a large pot and cook over low heat until soft, adding small amounts of water if necessary to prevent scorching.
- Puree peaches with an immersion blender or in a food processor.
- Return puree to pot - you should have about 8 cups of puree. Add sugar and spices.
- Cook over medium-low heat, stirring often until mixture has reached desired thickness. (about 45 minutes).
- Ladle into hot, clean, half-pint jars leaving about ¼ inch head space. Top with the two-piece lids and rings, and process in a water bath for 15 minutes.
SPICED FRUIT BUTTER
Number Of Ingredients 6
Steps:
- 1. Peel and core or pit fruit slice. Combine prepared fruit, fruit juice, and spices in Dutch oven. Bring to boiling cover and simmer until very tender, about 15 minutes. Cool slightly. Purée in batches in blender or food processor. Return to Dutch oven.2. Simmer, uncovered, over low heat until desired consistency, stirring frequently. (This may take up to 1 hour.) Remove from heat stir in Equal. Transfer to freezer containers or jars, leaving 1/2-inch headspace. Store up to 2 weeks in refrigerator or up to 3 months in freezer.EXCHANGESPYRAMID SERVINGSFree FoodNUTRITION FACTSCalories 8 Calories from Fat 0Fat 0 g Saturated Fat 0 gCholesterol 0 mgSodium 0 mgCarbohydrate 2 g Dietary Fiber 0 g Sugars 2 gProtein 0 g
Nutrition Facts : Nutritional Facts Serves
SPICED PEACH BUTTER
This smells amazing while it cooks! It serves two purposes really, yummy to eat and a great room scent!
Provided by startnover
Categories Fruit
Time 3h10m
Yield 7 cups
Number Of Ingredients 6
Steps:
- Place peaches in blender and pulse till smooth (if you like it a little chunky, just don't pulse as much).
- Place peaches and all other ingredients in a heavy bottom pot.
- Cook on medium to low heat for about 3 hours , the thicker you want it the longer you cook it.
- This can then be processed in a water bath for 5 minutes.
- The amount you end up with is determined by how much you cook it down. I get approximately 6-1/2-7 cups of butter.
Nutrition Facts : Calories 523.4, Fat 0.7, SaturatedFat 0.1, Sodium 1.1, Carbohydrate 134.1, Fiber 3.8, Sugar 130.6, Protein 1.9
SPICED PEAR BUTTER
Categories Condiment/Spread Food Processor Citrus Fruit Christmas Pear Spice Vanilla White Wine Fall Winter Edible Gift Bon Appétit
Yield Makes about 4 cups
Number Of Ingredients 11
Steps:
- Combine pears, wine and lemon juice in heavy large saucepan. Cover and simmer until pears are soft, pushing unsubmerged pears into liquid occasionally, about 25 minutes. Force through food mill or coarse sieve to remove pear peel. Transfer to processor and puree.
- Return puree to heavy large sauce-pan. Add remaining ingredients. Stir over low heat until sugar dissolves. Increase heat to medium and boil gently until mixture thickens and mounds slightly on spoon stirring often, about 50 minutes.
- Discard fruit slices, cloves, vanilla and cinnamon. Spoon butter into hot canning jar, filling only to 1/4 inch form top. Immediately wipe rim, using towel dipped into hot water. Place lid on jar; seal tightly. Repeat with remaining jars.
- Arrange jars in large pot. Add boiling water to pot so that at least 1 inch of water covers tops of jars. Cover pot and boil rapidly 15 minutes. Remove jars from pot. Cool to room temperature. Press center of each lid. If lid stays down, jar is sealed. (If lid pops up, store butter in refrigerator.) Store in cool dry place up to 1 year. Refrigerate after opening.
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