Pollye'S Baked Fruit
A warm baked fruit dessert with a tender crust, featuring peaches, pears, pineapple, and spices, perfect for family gatherings or cozy evenings.
Ingredients
Instructions
- Bring water and margarine (oleo) to a boil.
- Beat in self-rising flour until well blended.
- Add eggs one at a time, beating well with a wooden spoon after each addition. Do not use an electric mixer.
- Spread the batter in a glass pan.
- Bake at 400°F for 30 minutes.
- Pat more crust around the edge to form a crust.
- Cool completely before serving.
Tips & Substitutions
For a twist on flavor, consider adding a pinch of cinnamon or nutmeg along with the ground ginger and allspice. If you don't have self-rising flour, you can make your own by combining all-purpose flour with baking powder and salt. This dish can also benefit from a handful of nuts like walnuts or pecans for added texture. No Pecan Pecan Pie fans will appreciate the similarity in flavors.
Serving Suggestions
Serve Pollye'S Baked Fruit warm or at room temperature, perhaps with a scoop of vanilla ice cream on top for a delightful dessert. It pairs beautifully with Cheese And Squash Delight as a side dish for a potluck or family gathering. Consider garnishing with fresh mint or a sprinkle of toasted coconut for an extra touch.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the baked fruit in a preheated oven at 350°F for about 15-20 minutes or until warmed through. You can also microwave individual servings for a quick treat, but be careful not to overheat as it may become too soft.
Nutrition & Diet Analysis (per serving)
Each serving of Pollye'S Baked Fruit contains roughly 585 calories, with 7g protein, 134g carbohydrates, and 5g fat. It is an excellent source of iron (28% of the Daily Value), and a good source of dietary fiber and potassium. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh fruit instead of canned?
Yes, you can substitute fresh fruit for canned, but you'll need to adjust the sugar and liquid amounts since fresh fruit can be less sweet and more watery. Aim for about 4 cups of fresh fruit, such as peaches, pears, and pineapples, and reduce the water to prevent a soggy batter.
What can I do if the batter is too thick?
If your batter seems too thick, you can add a little more water, one tablespoon at a time, until it reaches a smoother consistency. Be cautious not to add too much, as you want a thick batter that can hold the fruit well without becoming runny.
Is it possible to make this recipe ahead of time?
Absolutely! You can prepare the batter and assemble the fruit in the pan a day ahead of time. Cover tightly and refrigerate until ready to bake. Just remember to add a few extra minutes to the baking time if the mixture is cold from the fridge.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).