Baked Fruit With Syrup Recipe

Description:

Pancakes often get a bad rap for being loaded with sugary maple syrup, but fear not! This delightful baked fruit mixture is here to save the day. Whether you’re craving a healthier alternative to pancake toppings or looking to jazz up your fruit salad game, this recipe has got you covered. Bursting with the goodness of apples, oranges, pineapple, and strawberries, this baked fruit with syrup is not only a treat for your taste buds but also a nutritious addition to your meal. Plus, it’s so easy to make, you’ll wonder why you haven’t tried it sooner!

Recipe Details:

Cook Time: 20 minutes
Prep Time: 15 minutes
Total Time: 35 minutes
Recipe Category: Sauces
Keywords: Breakfast, Dessert, Tropical Fruits, Fruit, Kid Friendly, < 60 Mins, Oven, Easy

Nutritional Information (per serving):

Calories: 673.1
Fat Content: 22.9g
Saturated Fat Content: 5g
Cholesterol Content: 136.3mg
Sodium Content: 1023.1mg
Carbohydrate Content: 103.4g
Fiber Content: 5.8g
Sugar Content: 26.4g
Protein Content: 16.2g

Ingredients:

2 apples
1 orange
1 cup pineapple chunks (drained)
2 cups strawberries
3 cups water
1 1/2 teaspoons cinnamon
1 cup marrionberry jam
1/2 cup non-fat vanilla yogurt
1 cup yogurt-covered almonds

Instructions:

Preheat oven to 325°F.
Grease an 8×8-inch glass baking dish to prevent sticking.
Dice your apples into bite-sized pieces and place them into the prepared baking dish.
Sprinkle cinnamon evenly over the diced apples for a burst of warm flavor.
Pour 1/2 cup of water over the apples to create a luscious base for the fruit mixture.
Peel the orange and segment it, adding the juicy orange slices to the baking dish.
Drain the juice from the pineapple chunks and add them to the dish, distributing them evenly.
Place the strawberries in the baking dish, ensuring they’re spread out for even baking.
In a separate bowl, mix the marrionberry jam with 1 cup of water to create a flavorful syrup.
Drizzle the jam mixture over the fruit in the baking dish, allowing it to coat the fruit with sweetness.
Transfer the baking dish to the preheated oven and bake for 15 minutes, allowing the flavors to meld and the fruit to soften.
After 15 minutes, add the yogurt-covered almonds to the fruit mixture for a delightful crunch.
Return the baking dish to the oven and bake for an additional 5-10 minutes, or until the almonds are golden brown and the fruit is bubbling with goodness.
While the fruit is finishing up in the oven, start cooking your pancakes to perfection.
Once everything is ready, spoon the warm fruit mixture generously over your pancakes, topping each stack with 1 or 2 tablespoons of non-fat vanilla yogurt for an extra creamy finish.
Serve immediately and enjoy the heavenly combination of fluffy pancakes and indulgent baked fruit with syrup!

Additional Tips:

For a twist, try reducing the amount of water in the syrup by 1/2 cup to create a delicious warm fruit salad instead.
Feel free to customize the fruit selection based on your preferences or what’s in season for a fresh and vibrant twist.
Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Simply reheat before serving for a quick and tasty treat.

Now, gather your ingredients and get ready to indulge in a breakfast or dessert that’s as wholesome as it is delicious! 🥞🍓🍍