(Weight Watchers Friendly Crock Pot Cooking Day 96)
The recipe for this orange-sauced slow cooker hot fruit caught my eye as I was skimming through Slow & Easy: Fast-Fix Recipes for Your Electric Slow Cooker the other day.
It seemed different, but in a good way.
When I think of fruit salad I think chilled, which isn’t always appealing in the middle of winter.
That’s where this orange-sauced slow cooker hot fruit salad comes in.
Made with canned fruit tossed in a simple sauce made of orange juice concentrate, brown sugar and cornstarch, it’s a nice way to start the day…
If you’re not opposed to canned fruit.
Which I’m not. (I love cottage cheese with canned peaches.)
I adapted the recipe only slightly, making a half batch and using fewer pears than called for.
We enjoyed this slow cooker hot fruit for breakfast, both agreeing that it was different but good.
I think it would be nice as a topping for waffles, pancakes, or the crock pot baked oatmeal I made a few days ago. And would work for dessert topping ice cream, frozen yogurt, pound cake or angel food cake too.
- 1 can (20 ounces) pineapple chunks in juice, well drained
- 2 cans (14 to 15 ounces each) yellow cling sliced peaches in juice, well drained
- 1 can (14 to 15 ounces) pear halves, in juice, well drained and chopped
- 6 tablespoons frozen orange juice concentrate, thawed
- 1 tablespoon cornstarch
- 3 tablespoons brown sugar
- 1 tablespoon orange-flavored liqueur, optional
- I used my 2-Quart slow cooker.
- Dump all the drained fruit into your slow cooker.
- In a small microwave-safe bowl, whisk together the orange juice concentrate, cornstarch and 2 tablespoons water until well blended.
- Microwave on HIGH for 1 minute.
- Whisk until blended. Continue to microwave for 30 to 60 seconds longer, until the sauce is smooth and thickened.
- Whisk in the brown sugar until well combined.
- Add the orange sauce to the fruit in the slow cooker and toss gently to coat.
- Cover and cook on HIGH for 2 to 3 hours, or until the sauce is thickened and is bubbling gently around the edges.
- If the mixture doesn’t seem thick enough, uncover and cook for 15 to 20 minutes more. (Mine was plenty thick and didn’t need this.)
- Remove the cover and stir in the orange liqueur if using.
- Let cool for at least 10 minutes before serving.
- Serve hot, warm, at room temperature or even chilled.
Source: Adapted from Slow & Easy: Fast-Fix Recipes for Your Electric Slow Cooker
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*PointsPlus® for slow cooker hot fruit calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.