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Slow-Cooker Spiced Fruit

My aunt who lived in Hawaii gave me this cherished recipe. She would prepare a traditional tropical meal for us whenever we visited, and this fruity side was always included. I always think of her when I make it, whether it’s for the holidays or an everyday meal. —Joan Hallford, North Richland Hills, Texas
  • Total Time
    Prep: 10 min. Cook: 3 hours.
  • Makes
    8 servings


  • 1 can (20 ounces) pineapple chunks, drained
  • 1 can (15-1/4 ounces) sliced peaches, drained
  • 1 can (15-1/4 ounces) sliced pears, drained
  • 1 can (15 ounces) apricot halves, drained
  • 1 can (11 ounces) mandarin oranges, drained
  • 1 jar (10 ounces) maraschino cherries, drained
  • 8 whole cloves
  • 2 cinnamon sticks (3 inches)
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon curry powder
  • 1 cup white wine or white grape juice
  • 1/2 cup slivered almonds, toasted


  • In a 3- or 4-qt. slow cooker, combine the first 6 ingredients. Place cloves and cinnamon sticks on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. Place bag in slow cooker. In a small bowl, mix brown sugar, curry powder and wine; pour over fruit.
  • Cook, covered, on low until heated through, 3-4 hours. Discard spice bag; sprinkle with almonds. Remove with a slotted spoon.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutrition Facts
3/4 cup: 323 calories, 4g fat (0 saturated fat), 0 cholesterol, 18mg sodium, 72g carbohydrate (65g sugars, 4g fiber), 2g protein.

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