This Sunday after church the sisters, along with some invited guests, enjoyed a sumptuous southern breakfast, the perfect holiday treat especially for those who have southern roots.
The menu was extensive……..baked ham, grits, sausage, bacon, buttermilk biscuits and gravy, scrambled eggs, sticky buns and more than anyone could sample at one sitting. My favorite of all the dishes was a fabulous fruit platter consisting of a combination of roasted fresh and dried fruits and nuts that had been coated with a rich glaze of brown sugar, butter and Calvados.
This winter fruit and nut combination was “Out of this world”…and not only for a southern breakfast, but as a wonderful accompaniment to any number of other meals, especially at this time of year.
CHANGE SERVING SIZEpeople
- 3 pears
- 3 apple(s) unpeeled
- 1/2 pineapple cut in wedges
- 1/2 cup figs
- 1/2 cup dates
- 1/2 cup apricot(s)
- 1/2 cup pecans
- 1/2 cup walnuts or whatever amount of desired nut
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/2 cup cider
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup brandy Calvados French
- Cut fruit to desired size and shape. Spread out on sheet pan and brush with a little oil and cover with foil and roast about 15-20 minutes at 350 degrees Fahrenheit or until softened.
- Uncover and sprinkle with nuts and generously brush with glaze. Return to oven uncovered at 50 degrees higher and cook until nice and golden.
- Sprinkle with pecan and walnut halves and serve.
- To make glaze melt butter and brown sugar together until sugar is thoroughly dissolved. Add cider, cinnamon, nutmeg, and Calvados and simmer till thick enough to spread.
If dried fruit needs softening soak in warm cider to reconstitute before roasting.
We used firm pears and apples, and pineapple for fresh fruit, along
with dried figs and apricots. Craisins could also be an interesting addition.