You know and love the baked apple, but what about baked bananas? Or pears for that matter! Here are a few recipes for turning fruit into more than just a snack.
Baked Bananas – serves 2
2 firm bananas
Slice the banana skin open and spread slightly before placing the bananas on a baking sheet. Sprinkle the flesh with sugar and a bit of cinnamon, then bake for 15 minutes at 350º. Be careful when they come out of the oven as the flesh will be piping hot. Simply peel open the skin and serve with a spoon. Absolutely delicious!
Basic Baked Apple – serves 1
1/2 tsp. cinnamon
1/4 c. raisins
1 T. sugar
juice of one lemon
Peel the top third of the apple and scoop out the core, leaving the bottom intact. Toss raisins, cinnamon and sugar together in a bowl and use to fill the center of the apple. Drizzle lemon juice over the whole thing and bake 15-20 minutes or until tender at 350º.
Wine-baked Pears - serves 4-6
3 pears, cored and sliced thinly
2 T. brown sugar
1 c. red wine
dash of cinnamon and a dash of clove powder
Lay the slices of pair in an 8″ square baking pan, sprinkling with a little brown sugar each layer. When the pears are all in the pan, pour the wine over the whole thing and season with cinnamon and cloves. Bake for 25 min. at 350º. Serve hot or cold.
Fruit Cobbler - serves 6
3 cups of any fruit, sliced (peaches, pears, apples, rhubarb, etc.)
2 T. sugar, add more if you are using a sour fruit
1 T. lemon juice
2 tsp. butter or margarine
Biscuit mix – enough to make six biscuits
2 c. whipping cream, sweetened with a T. sugar
Toss the fruit with lemon juice, butter and sugar in a casserole dish. Mix up the biscuit dough and press over the top of the fruit. Stab with a fork to make vents. Bake at 350º for 40 minutes or until the crust is golden brown. Serve hot with cream poured over top.