Warm Autumn Cranberry Fruit Stew

2 apples, medium diced

2 pears, medium diced

2 plums, medium diced

2 peaches, medium diced

¼ cup fresh cranberries

¼ cup sundried cranberries

4 tablespoons butter

½ cup brown sugar

1 vanilla bean, spilt

1 cup cranberry juice

1 banana, cut into 1 inch slices

2 cups almond granola

Baked Apples

6 apples, tops cut off and hollowed out

3 tablespoons butter, softened

2 tablespoons brown sugar


Warm Autumn Cranberry Fruit Stew

1. In a large saucepan melt the butter over medium high heat. Add all the diced fruit, fresh cranberries, sundried cranberries, brown sugar, and vanilla bean. Cook for 5 minutes, stirring occasionally. Then add the cranberry juice and cook over a simmer for 15-20 minutes, or until the fruit is soft but not overcooked. Take off the heat and stir in the banana. Fill each of the apple cups with the fruit mixture, top with the almond granola. Bake in a 350 F oven for 10 minutes.

Baked Apples

1. Brush the inside of the hollow out apples with the soft butter, then coat with the sugar. Place on a baking sheet and bake at 350 for about 20 minutes. Remove from the oven and let cool for 10 minutes before filling with the fruit stew mixture.

See more: Bake, Christmas, Dessert, Fruit, North American

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