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Spiked fruit topping



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Rate this recipe 4.8/5 (4 Votes)
Spiked fruit topping 1 Picture


  • 2 cups chopped dried fruit (such as dried apricots, cranberries, apples, pineapple)
  • 1 1/2 cups orange liqueur (such as Cointreau, Grand Marnier or triple sec)
  • 1/2 cup sugar
  • 1 vanilla bean split in half lengthwise


Adapted from


Step 1

Place all ingredients in a medium saucepan and bring to a boil. Reduce heat to low and simmer, covered, for 30 minutes. Remove from heat and let cool; discard vanilla bean. Cover and refrigerate for a least 1 day or up to 1 week for fruit to absorb flavors. Serve warmed over ice cream, pound cake slices or plain yogurt.

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