Cookies Preferences
This recipe started as a family tradition for brunch on Christmas morning. Served alongside Pillsbury orange rolls and some bacon and eggs, there was absolutely nothing more festive. It is one of the recipes included in the recipe book my mother compiled for my sisters and me before she died, and is originally from Peg Bracken’s “I Hate to Cook” book.
It’s perfect in this cooler season when your fruit choices are more limited since it relies on mostly canned fruits. I’ve pimped it up a bit and suggest eating it as a side with a whole roasted ham or pork loin. You can also offer it as a dessert with a little bourbon whipped cream on top as a festive flourish.
2 oranges, zest first, rind removed and cut into thin slices
2 lemons, zest first, rind removed and cut into thin slices
4 tablespoons light brown sugar
1 16 ounce can apricot halves, drained
1 16 ounce can pineapple chunks, drained
1 16 ounce can sliced peaches, drained
1 16 ounce can red tart pitted cherries, drained
1 teaspoon sumac
2 tsp orange blossom water
Mix together the lemon and orange zests with the brown sugar. In a large bowl mix together all the fruit and place half of it in a large baking dish. Sprinkle with half of the brown sugar mixture. Top that with the remaining fruit mixture and then the remaining sugar. Grate nutmeg over the top of everything. Bake in a 300/150 degree oven for 10-15 minutes until warm.
Note: If you plan on eating this cold or room temperature make sure to heat through before allowing to cool.
