Spiked Fruit Recipes

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SPIKED FRUIT CUP

This decidedly adult snack puts the "cocktail" back into fruit cocktail. The mix of ripe fruit and alcohol reminds us of sangria -- but eaten with a spoon.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 2h

Number Of Ingredients 5



Spiked Fruit Cup image

Steps:

  • Place fruit such as strawberries, raspberries, grapes, pears, and plums in a large bowl. Toss with sugar and basil sprigs.
  • Stir in alcohol to cover fruit. Refrigerate at least 2 hours and up to 8 hours, stirring a few times.
  • To serve, remove basil sprigs, stir in lime juice, and garnish with basil leaves.

4 cups fruit, sliced or pitted if necessary
1/2 cup sugar
3 sprigs basil, plus leaves for garnish
1 1/2 cup white rum, gin, or cachaca
Juice of 1 lime

SPIKED SUMMER FRUIT SALAD

Sneak a bit of coconut-flavored rum into this honey-ginger fruit salad.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 6



Spiked Summer Fruit Salad image

Steps:

  • Trim off all the peel and white pith from the oranges. Halve lengthwise and then slice crosswise into half-moons. Transfer to a large bowl and add the mixed berries and peaches.
  • Combine the honey, 1/4 cup water and ginger slices in a small saucepan and bring to a simmer over medium heat, about 3 minutes. Remove from the heat, stir in the rum and strain over the fruit and toss well. Set aside to cool and allow the flavors to blend, at least 30 minutes. Serve at room temperature or refrigerate until cold.
  • Copyright 2016 Television Food Network, G.P. All rights reserved

2 navel oranges
3 cups mixed blueberries and blackberries
3 ripe peaches or nectarines, pitted and chopped
1/4 cup honey
One 1-inch piece ginger, thinly sliced
2 tablespoons coconut-flavored rum

SPIKED FRUIT TOPPING

A spiked fruit topping for ice cream, plain yogurt, or even slices of pound cake. **The cook time does not include the day it needs for the flavors to mellow.** This can be kept upto a week in the fridge.

Provided by Debbwl

Categories     Sauces

Time 40m

Yield 2 cups

Number Of Ingredients 8



Spiked Fruit Topping image

Steps:

  • Place all ingredients in a medium saucepan and bring to a boil.
  • Reduce heat to low, stir and simmer covered for 30 minutes.
  • Remove from heat and let cool.
  • Discard vanilla bean.
  • Cover and refrigerate for no less then a 1 day.
  • Serve warmed over ice cream, plain yogurt or sliced pound cake.

Nutrition Facts : Calories 335, Fat 0.3, Sodium 22.4, Carbohydrate 87.4, Fiber 5.3, Sugar 80.6, Protein 1.4

1/2 cup dried apple, chopped
1/2 cup dried apricot, chopped
1/2 cup dried cranberries, chopped
1/2 cup dried pineapple, chopped
1 1/2 cups Grand Marnier
1/2 cup sugar
1 vanilla bean, split in half lengthwise
ice cream, plain yogurt or sliced pound cake

SPIKED FRUIT

This recipe uses dried fruit and can be warmed and served over sliced pound cake, ice cream, or plain yogurt. Plan ahead as this has to marinate at least 1 day. This is from the Rayley's magazine circular.

Provided by cookiedog

Categories     Sauces

Time P1DT10m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 4



Spiked Fruit image

Steps:

  • Place all ingredients in a medium saucepan and bring to a boil.
  • Reduce heat to low and simmer, covered, for 30 minutes. Remove from heat and let cool; discard vanilla bean.
  • Cover and refrigerate for at least 1 day or up to 1 week for fruit to absorb flavors.
  • Serve over ice cream, pound cake slices or plain yogurt.

Nutrition Facts : Calories 178.3, Fat 0.3, Sodium 9.6, Carbohydrate 46.8, Fiber 4.2, Sugar 12.5, Protein 1.3

2 cups chopped dried fruit (such as dried apricots, cranberries, apples, pineapple)
1 1/2 cups orange liqueur (such as Cointreau, Grand Marnier or triple sec)
1/2 cup sugar
1 vanilla bean, split in half lengthwise

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