18 Delicious Cooked Fruit Recipes Amazing

Ready to transform your fruit into something extraordinary? Whether you’re craving the cozy warmth of baked apples or the tropical vibes of grilled pineapple, our roundup of 18 Delicious Cooked Fruit Recipes is your ticket to a world of sweet (and sometimes savory) possibilities. Perfect for any season, these recipes promise to delight your taste buds and add a burst of flavor to your meals. Let’s get cooking!

Apple Cinnamon Compote

Overripe apples? Perfect. This Apple Cinnamon Compote turns them into a versatile topping or dessert. Simple, quick, and packed with flavor.

Ingredients

• 4 medium apples, peeled and diced (I like a mix of tart and sweet for balance)
• 1/2 cup water (filtered tastes best here)
• 1/4 cup brown sugar (packed tight for that deep molasses flavor)
• 1 tsp ground cinnamon (Vietnamese cinnamon is my favorite for its spice)
• 1 tbsp lemon juice (freshly squeezed to keep the apples bright)

Instructions

1. Combine diced apples, water, brown sugar, cinnamon, and lemon juice in a medium saucepan over medium heat.
2. Stir the mixture gently to ensure the sugar dissolves evenly, about 2 minutes.
3. Reduce heat to low and simmer uncovered, stirring occasionally, until apples are tender but not mushy, about 15 minutes. Tip: Keep the lid off to allow the compote to thicken.
4. Once the apples reach your desired tenderness, remove from heat. Tip: For a smoother texture, mash lightly with a fork.
5. Let the compote cool slightly before serving. Tip: It thickens as it cools, so don’t worry if it seems a bit thin at first.

Apples soften into a chunky-saucy texture, with cinnamon warming every bite. Serve over yogurt, pancakes, or straight from the jar.

Baked Peaches with Honey and Cinnamon

Just when you think peaches can’t get any better, baking them transforms their sweetness into something magical. This simple dessert is a summer staple in my kitchen.

Ingredients

• 4 ripe peaches, halved and pitted (firm but give slightly to pressure)
• 2 tbsp honey (local if you can, for that floral kick)
• 1 tsp cinnamon (I like to grind my own for the freshest flavor)
• 1 tbsp unsalted butter, melted (salted works in a pinch, but adjust other seasonings)

Instructions

1. Preheat your oven to 375°F. A properly heated oven ensures even cooking.
2. Place peach halves cut side up in a baking dish. They should fit snugly to prevent rolling.
3. Drizzle honey evenly over each peach half. The honey will caramelize, so don’t skimp.
4. Sprinkle cinnamon over the peaches. A little goes a long way, but adjust to your preference.
5. Brush melted butter over the peaches. This adds richness and helps the honey stick.
6. Bake for 15-20 minutes, until peaches are tender and the edges start to caramelize. Watch closely after 15 minutes to avoid burning.
7. Let cool for 5 minutes before serving. They’ll be hot but worth the wait.

Melt-in-your-mouth peaches with a caramelized honey glaze are the result. Serve warm with a scoop of vanilla ice cream for contrast.

Caramelized Banana Dessert

You’ll love how simple yet indulgent this caramelized banana dessert is. Perfect for when you’re craving something sweet but don’t want to spend hours in the kitchen.

Ingredients

• 2 ripe bananas (the spottier, the better for caramelization)
• 2 tbsp unsalted butter (I always use grass-fed for its rich flavor)
• 1/4 cup brown sugar (packed tightly for maximum sweetness)
• 1/2 tsp vanilla extract (pure, not imitation, makes a difference)
• A pinch of salt (to balance the sweetness)
• Vanilla ice cream (for serving, optional but highly recommended)

Instructions

1. Peel the bananas and slice them into 1/2-inch thick pieces. Uniformity ensures even cooking.
2. Heat a non-stick skillet over medium heat. Add the butter and let it melt until it starts to foam slightly.
3. Sprinkle the brown sugar evenly over the melted butter. Stir gently until the sugar dissolves into a syrup, about 1 minute.
4. Add the banana slices to the skillet in a single layer. Let them cook undisturbed for 2 minutes to develop a golden crust.
5. Flip each banana slice carefully with a spatula. Cook for another 2 minutes until both sides are caramelized.
6. Drizzle the vanilla extract over the bananas and sprinkle a pinch of salt. Stir gently to coat.
7. Remove from heat immediately to prevent burning. The bananas should be glossy and sticky.

Here’s how it turns out: the bananas are soft with a crispy caramel shell, offering a delightful contrast. Serve them warm over a scoop of vanilla ice cream for a classic combo, or get creative by layering them with yogurt and granola for breakfast.

Cherry Clafoutis

Baking a Cherry Clafoutis is simpler than you think, and the result is impressively delicious. This French classic combines juicy cherries with a custard-like batter for a dessert that’s both elegant and comforting.

Ingredients

– 1 cup whole milk (I find whole milk gives the richest texture)
– 3 large eggs (room temperature eggs blend more smoothly)
– 1/2 cup granulated sugar (I like to use a bit less if the cherries are very sweet)
– 1/2 cup all-purpose flour (sifted to avoid lumps)
– 1/4 tsp salt (just a pinch to balance the sweetness)
– 1 tsp vanilla extract (pure vanilla makes a difference)
– 1 1/2 cups fresh cherries, pitted (leave some whole for a rustic look)
– 1 tbsp unsalted butter (for greasing the pan)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish with the unsalted butter.
2. In a blender, combine the milk, eggs, sugar, flour, salt, and vanilla extract. Blend until smooth, about 1 minute.
3. Pour the batter into the prepared pie dish. Scatter the cherries evenly over the batter.
4. Bake for 45-50 minutes, until the clafoutis is puffed and golden brown around the edges. A toothpick inserted into the center should come out clean.
5. Let it cool for 10 minutes before serving. It will deflate slightly, which is normal.
Tip: For an extra touch, dust with powdered sugar before serving. Tip: Serve warm for the best texture. Tip: Leftovers are great cold the next day, straight from the fridge.
How the clafoutis comes out with a custardy center and slightly crisp edges is pure magic. Try serving it with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent twist.

Poached Pears in Red Wine

Nothing beats the elegance of Poached Pears in Red Wine for a sophisticated yet simple dessert. This dish transforms humble pears into a luxurious treat with minimal effort.

Ingredients

• 4 firm Bosc pears (peeled, stems left on for presentation)
• 1 bottle dry red wine (I swear by Cabernet Sauvignon for depth)
• 1 cup granulated sugar (adjust slightly if your wine is sweeter)
• 1 cinnamon stick (a must for warmth)
• 2 whole cloves (they pack a punch, so don’t overdo)
• 1 orange (zested and juiced, for a bright note)

Instructions

1. In a large pot, combine red wine, sugar, cinnamon stick, cloves, orange zest, and juice. Bring to a simmer over medium heat, stirring until sugar dissolves.
2. Add peeled pears to the pot, ensuring they’re fully submerged. If not, add a bit of water. Simmer gently for 20-25 minutes, turning pears occasionally for even color.
3. Test pears with a knife; they should be tender but not mushy. Remove from heat and let pears cool in the syrup to absorb more flavor.
4. For a glossy finish, reduce the syrup over high heat until slightly thickened, about 10 minutes. Strain to remove spices.
5. Serve pears upright, drizzled with syrup. A scoop of vanilla ice cream on the side contrasts beautifully.

Warm, spiced, and subtly sweet, these pears offer a tender bite with a rich, wine-infused syrup. Try them with a dollop of mascarpone for an extra indulgent twist.

Strawberry Rhubarb Crisp

Strawberry rhubarb crisp brings a perfect balance of sweet and tart, ideal for summer gatherings. Simple to make, it’s a crowd-pleaser with minimal effort.

Ingredients

• 4 cups fresh strawberries, hulled and sliced (ripe ones are sweeter)
• 2 cups rhubarb, chopped into 1/2-inch pieces (no need to peel)
• 1 cup granulated sugar (adjust based on fruit sweetness)
• 1 tbsp lemon juice (freshly squeezed for brighter flavor)
• 1 cup all-purpose flour (I like to sift it for a lighter topping)
• 1 cup old-fashioned oats (for that classic crisp texture)
• 1/2 cup packed brown sugar (dark brown adds a deeper flavor)
• 1/2 tsp ground cinnamon (a little goes a long way)
• 1/2 cup unsalted butter, chilled and diced (cold butter is key)

Instructions

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish lightly.
2. In a large bowl, mix strawberries, rhubarb, granulated sugar, and lemon juice. Spread evenly in the dish.
3. In another bowl, combine flour, oats, brown sugar, and cinnamon. Tip: Use your fingers to blend the butter into the flour mixture until it resembles coarse crumbs.
4. Sprinkle the topping over the fruit, covering it completely. Tip: Don’t press down; let it stay loose for maximum crispiness.
5. Bake for 35-40 minutes until the topping is golden and the fruit bubbles at the edges. Tip: Check at 30 minutes to prevent over-browning.
6. Let cool for 10 minutes before serving. This allows the juices to thicken slightly.

Fresh out of the oven, the crisp topping contrasts beautifully with the soft, jammy fruit beneath. Serve warm with a scoop of vanilla ice cream for an extra indulgent treat.

Blueberry Lemon Sauce

Unleash the vibrant flavors of summer with this Blueberry Lemon Sauce. Perfect for drizzling over pancakes or mixing into yogurt, it’s a versatile condiment that brightens any dish.

Ingredients

• 2 cups fresh blueberries (frozen works in a pinch, but fresh is best)
• 1/2 cup granulated sugar (adjust based on your sweet tooth)
• 1 tbsp lemon zest (from about 1 large lemon, make sure it’s organic)
• 2 tbsp lemon juice (freshly squeezed, please)
• 1/4 cup water (filtered if you’re fancy)
• 1/2 tsp vanilla extract (the real deal, not imitation)

Instructions

1. In a medium saucepan, combine blueberries, sugar, lemon zest, lemon juice, and water over medium heat.
2. Bring the mixture to a simmer, stirring occasionally to prevent sticking. Tip: A wooden spoon is perfect for this.
3. Reduce heat to low and let it simmer for 10 minutes, until the blueberries burst and the sauce thickens slightly.
4. Remove from heat and stir in vanilla extract. Tip: Letting it sit for a minute enhances the flavors.
5. For a smoother sauce, blend briefly with an immersion blender. Tip: Leave some chunks for texture if you prefer.
6. Cool to room temperature before serving. The sauce will thicken more as it cools.

Lusciously tangy and sweet, this sauce pairs wonderfully with cheesecake or as a glaze for grilled chicken. Its vibrant color and fresh taste make it a standout addition to your culinary creations.

Grilled Pineapple with Coconut Cream

Just when you thought pineapple couldn’t get any better, grilling it takes the sweetness to a whole new level. Pair it with coconut cream for a tropical dessert that’s effortlessly elegant.

Ingredients

• 1 whole pineapple, peeled and cored (look for one that’s ripe but firm)
• 1 cup coconut cream (chilled overnight for best consistency)
• 2 tbsp brown sugar (dark brown adds a deeper flavor)
• 1 tsp vanilla extract (pure, not imitation)
• A pinch of salt (to balance the sweetness)

Instructions

1. Preheat your grill to medium-high, about 375°F. Clean the grates well to prevent sticking.
2. Slice the pineapple into 1/2-inch thick rounds. Pat them dry to ensure even grilling.
3. Sprinkle both sides of the pineapple slices with brown sugar. Let them sit for 5 minutes to caramelize slightly.
4. Grill the pineapple for 3-4 minutes per side. Look for distinct grill marks and a slight char.
5. While the pineapple grills, whisk the coconut cream, vanilla extract, and salt in a bowl until smooth.
6. Remove the pineapple from the grill. Let it cool for a minute before serving.
7. Drizzle the coconut cream over the grilled pineapple or serve it on the side for dipping.

Here’s the deal: the heat intensifies the pineapple’s natural sugars, while the coconut cream adds a creamy, cooling contrast. Try stacking the slices with layers of coconut cream in between for a stunning presentation.

Mango Chutney

Just when you think mangoes can’t get any better, mango chutney comes along. This sweet, spicy condiment is a game-changer for sandwiches, cheeses, and grilled meats.

Ingredients

– 2 large ripe mangoes, diced (the riper, the sweeter the chutney)
– 1 cup white sugar (adjust based on mango sweetness)
– 1/2 cup apple cider vinegar (for a tangy kick)
– 1 small red onion, finely chopped (adds a nice crunch)
– 1 tbsp fresh ginger, grated (don’t skip, it’s the secret weapon)
– 1 tsp red chili flakes (adjust heat to your liking)
– 1/2 tsp ground cinnamon (a pinch more if you love warmth)

Instructions

1. Combine mangoes, sugar, and vinegar in a medium saucepan over medium heat. Stir until sugar dissolves.
2. Add red onion, ginger, chili flakes, and cinnamon to the saucepan. Stir to mix well.
3. Bring the mixture to a boil, then reduce heat to low. Simmer uncovered for 45 minutes, stirring occasionally, until thickened. (Tip: Keep an eye on the consistency; it should coat the back of a spoon.)
4. Remove from heat and let cool to room temperature. (Tip: The chutney thickens more as it cools.)
5. Transfer to a jar and refrigerate. (Tip: It tastes even better the next day as flavors meld.)

Oozing with sticky sweetness and a hint of spice, this mango chutney is irresistibly versatile. Try it slathered on a grilled cheese or as a bold dip for crispy samosas.

Peach Cobbler

Summer peaches shine in this classic dessert, perfect for any gathering. Simple ingredients let their natural sweetness take center stage.

Ingredients

• 4 cups sliced peaches (ripe but firm, for the best texture)
• 1 cup all-purpose flour (I always sift mine to avoid lumps)
• 1 cup sugar (a mix of brown and white adds depth)
• 1/2 cup unsalted butter (cold and cubed, for a flaky topping)
• 1/4 tsp salt (just a pinch to balance the sweetness)
• 1 tbsp lemon juice (freshly squeezed, to brighten the flavors)
• 1 tsp vanilla extract (pure, for that warm, rich aroma)
• 1/2 cup milk (whole milk makes the topping extra tender)

Instructions

1. Preheat your oven to 375°F. A properly heated oven ensures even baking.
2. Toss peaches with lemon juice and 1/2 cup sugar in a bowl. This prevents browning and enhances flavor.
3. Whisk flour, remaining sugar, and salt in another bowl. Combining dry ingredients first avoids overmixing.
4. Cut in butter until mixture resembles coarse crumbs. Cold butter is key for a flaky texture.
5. Stir in milk and vanilla just until combined. Overmixing leads to a tough topping.
6. Spread peach mixture in a greased 9×13 inch baking dish. Even distribution ensures every bite is perfect.
7. Drop spoonfuls of dough over peaches. Don’t worry about gaps; they’ll fill as it bakes.
8. Bake for 45 minutes, until golden and bubbly. A toothpick should come out clean.

The topping turns golden and crisp, while the peaches soften into a jammy filling. Serve warm with a scoop of vanilla ice cream for a contrast of temperatures.

Plum Jam

Never underestimate the simplicity of homemade plum jam. It’s a versatile condiment that elevates breakfasts and desserts alike.

Ingredients

– 2 lbs ripe plums, pitted and chopped (the riper, the sweeter)
– 1 cup granulated sugar (adjust based on plum sweetness)
– 1 tbsp lemon juice (freshly squeezed for the best flavor)
– 1/2 tsp cinnamon (my secret for a warm undertone)
– 1/4 cup water (to prevent sticking initially)

Instructions

1. Combine plums, sugar, lemon juice, cinnamon, and water in a large pot over medium heat.
2. Stir constantly until the sugar dissolves completely, about 5 minutes.
3. Increase heat to medium-high and bring to a boil. Skim off any foam that forms on top.
4. Reduce heat to low and simmer, stirring occasionally, until the jam thickens, about 45 minutes. Tip: Test thickness by placing a small amount on a cold plate; if it gels, it’s ready.
5. Remove from heat and let cool slightly before transferring to jars. Tip: Sterilize jars beforehand to extend shelf life.
6. Seal jars tightly and store in the refrigerator for up to 3 weeks. Tip: For longer storage, process jars in a water bath for 10 minutes.
Packed with natural sweetness and a hint of cinnamon, this plum jam has a luscious texture perfect for spreading on toast or swirling into yogurt. Try it as a glaze for roasted meats to add a fruity twist.

Raspberry Coulis

Fruit-forward and fabulously simple, raspberry coulis is a versatile sauce that elevates desserts and breakfasts alike. Fresh or frozen raspberries work, but I always reach for frozen when fresh aren’t in season for their consistent quality and price.

Ingredients

– 2 cups raspberries (fresh or frozen, no need to thaw if frozen)
– 1/4 cup granulated sugar (adjust based on berry sweetness)
– 1 tbsp lemon juice (freshly squeezed, it brightens the flavor)
– 1/4 cup water (filtered, to avoid any off tastes)

Instructions

1. Combine raspberries, sugar, lemon juice, and water in a medium saucepan over medium heat.
2. Stir occasionally, breaking down the raspberries with a spoon, until the mixture comes to a simmer, about 5 minutes.
3. Reduce heat to low and let simmer for another 5 minutes, ensuring the sugar is fully dissolved.
4. Remove from heat and strain the mixture through a fine-mesh sieve into a bowl, pressing down with a spatula to extract all the liquid. Discard the seeds.
5. Let the coulis cool to room temperature before using, or refrigerate in an airtight container for up to a week.

Tip: For a smoother coulis, blend the mixture before straining. Tip: Adjust the sugar after tasting the strained coulis; some berries are tarter than others. Tip: A splash of vanilla extract can add depth to the flavor profile.

This coulis is silky with a perfect balance of sweet and tart. Drizzle it over cheesecake, swirl into yogurt, or use as a vibrant pancake syrup.

Spiced Apple Butter

Luscious and warmly spiced, this apple butter is a fall favorite that’s surprisingly simple to make. Let’s dive straight into the recipe.

Ingredients

• 5 lbs apples, peeled and cored (I like a mix of Granny Smith and Honeycrisp for balance)
• 1 cup granulated sugar (adjust based on your apples’ sweetness)
• 1 tbsp ground cinnamon (the heart of the spice)
• 1/2 tsp ground cloves (a little goes a long way)
• 1/2 tsp ground allspice (for depth)
• 1/4 tsp salt (to enhance all flavors)

Instructions

1. Chop the peeled and cored apples into small, even pieces for uniform cooking.
2. Combine apples, sugar, cinnamon, cloves, allspice, and salt in a slow cooker. Stir well to coat the apples.
3. Cook on low for 10 hours, stirring occasionally. The apples should become very soft and dark.
4. Use an immersion blender to puree the mixture until smooth. For a chunkier texture, blend less.
5. Continue cooking uncovered on low for another 2 hours, stirring every 30 minutes to prevent sticking.
6. Test the consistency by placing a small amount on a cold plate. If no liquid seeps out, it’s ready.

Warm and velvety, this spiced apple butter is perfect on toast, swirled into yogurt, or as a glaze for meats. The deep flavors improve after a day or two, making it a great make-ahead condiment.

Vanilla Poached Apricots

Zesty yet delicate, vanilla poached apricots are a simple dessert that shines with minimal effort. Perfect for summer, they’re a light finish to any meal.

Ingredients

• 1 cup water – I find filtered water makes a difference here.
• 1/2 cup granulated sugar – Adjust slightly if your apricots are very sweet.
• 1 vanilla bean, split lengthwise – Or 1 tsp vanilla extract in a pinch.
• 6 fresh apricots, halved and pitted – Firm but ripe works best.

Instructions

1. In a medium saucepan, combine water and sugar. Heat over medium until sugar dissolves, about 3 minutes.
2. Scrape the seeds from the vanilla bean into the syrup, then add the pod. Tip: Don’t skip scraping; it maximizes flavor.
3. Gently place apricot halves into the syrup, cut side down. Ensure they’re submerged; add a splash of water if needed.
4. Simmer on low heat for 8 minutes, until apricots are tender but hold shape. Tip: A gentle simmer prevents breaking.
5. Remove from heat. Let apricots cool in syrup for 10 minutes to absorb more flavor. Tip: Cooling in syrup enhances taste.

Fragrant and soft, these apricots carry a subtle vanilla sweetness. Serve them warm over ice cream or chilled with a dollop of mascarpone for contrast.

Blackberry Sauce

Delicious blackberry sauce is a versatile condiment that elevates desserts and breakfasts alike. Its rich, tangy flavor pairs perfectly with pancakes, ice cream, or cheesecake.

Ingredients

• 2 cups fresh blackberries (frozen works in a pinch, but fresh is best)
• 1/2 cup granulated sugar (adjust based on berry sweetness)
• 1 tbsp lemon juice (freshly squeezed for that bright kick)
• 1/2 cup water (filtered makes a difference)
• 1 tsp vanilla extract (pure, not imitation)

Instructions

1. In a medium saucepan, combine blackberries, sugar, lemon juice, and water over medium heat.
2. Bring to a simmer, stirring occasionally to dissolve sugar, about 5 minutes.
3. Reduce heat to low. Mash berries with a potato masher or fork for a chunkier sauce, or blend for smooth.
4. Simmer uncovered for 10 minutes, stirring occasionally to prevent sticking.
5. Remove from heat. Stir in vanilla extract. Let cool slightly before serving.

Now you have a glossy, vibrant sauce with a perfect balance of sweet and tart. Drizzle it warm over vanilla ice cream for a simple yet stunning dessert.

Fig Compote with Orange Zest

Delightfully simple yet sophisticated, this fig compote with orange zest is a versatile condiment that elevates any dish. Drizzle it over cheese, swirl into yogurt, or spoon onto toast for a quick gourmet touch.

Ingredients

• 1 lb fresh figs, stemmed and quartered (ripe but firm figs hold their shape better)
• 1/2 cup granulated sugar (adjust based on fig sweetness)
• 1/4 cup water (just enough to prevent sticking)
• 1 tbsp orange zest (from 1 large orange, organic preferred for zest)
• 1 tbsp lemon juice (freshly squeezed for brightness)
• 1/2 tsp vanilla extract (pure extract makes a difference)

Instructions

1. Combine figs, sugar, and water in a medium saucepan over medium heat. Stir gently to mix.
2. Bring to a simmer, then reduce heat to low. Cook for 15 minutes, stirring occasionally to prevent sticking.
3. Add orange zest, lemon juice, and vanilla extract. Stir to combine.
4. Continue cooking for another 10 minutes, or until figs are soft and liquid is slightly thickened. Tip: For a smoother compote, mash figs lightly with a spoon.
5. Remove from heat and let cool to room temperature. Tip: Compote thickens as it cools, so don’t overcook.
6. Transfer to a jar and refrigerate. Tip: Flavors meld beautifully overnight, but it’s delicious right away.

Glossy and jam-like, this compote bursts with the deep sweetness of figs, brightened by citrusy orange zest. Try it layered in a parfait or as a glaze for roasted meats to surprise your palate.

Guava Paste

Vibrant and versatile, guava paste is a sweet, dense concentrate that’s a staple in many Latin desserts. This recipe simplifies the process, delivering a rich, flavorful result.

Ingredients

• 4 cups guava pulp (fresh is best, but frozen works in a pinch)
• 2 cups sugar (I find granulated sugar dissolves faster)
• 1/4 cup water (just enough to prevent sticking)
• 1 tbsp lemon juice (a splash of acidity balances the sweetness)

Instructions

1. Combine guava pulp, sugar, and water in a heavy-bottomed pot over medium heat. Stir until sugar dissolves completely.
2. Once boiling, reduce heat to low. Simmer for 45 minutes, stirring occasionally to prevent burning. The mixture should thicken significantly.
3. Add lemon juice, stirring well to incorporate. Cook for an additional 15 minutes until the paste pulls away from the sides of the pot.
4. Pour the mixture into a greased mold or pan. Smooth the top with a spatula dipped in water to prevent sticking.
5. Let cool at room temperature for 2 hours, then refrigerate for at least 4 hours to set completely.

Rich and glossy, this guava paste has a firm yet spreadable texture. Pair it with cheese for a classic combo or use it as a filling for pastries.

Pumpkin Butter

Pumpkin butter is a versatile spread that brings autumn to your breakfast table year-round. Perfect on toast, pancakes, or stirred into oatmeal, it’s a must-make for pumpkin lovers.

Ingredients

• 2 cups pumpkin puree (homemade or canned, but I swear by homemade for depth of flavor)
• 1/2 cup apple cider (the sharper, the better to cut through the sweetness)
• 1/2 cup brown sugar (packed, because loose sugar just doesn’t meld the same)
• 1 tbsp pumpkin pie spice (make your own blend if you’re feeling ambitious)
• 1 tsp vanilla extract (pure, always—imitation just doesn’t do it justice)
• 1/2 tsp salt (a pinch more if you’re using unsalted butter)

Instructions

1. Combine pumpkin puree, apple cider, brown sugar, pumpkin pie spice, vanilla extract, and salt in a medium saucepan over medium heat.
2. Bring the mixture to a simmer, stirring frequently to prevent sticking. Tip: A wooden spoon is your best friend here for even stirring.
3. Reduce heat to low and let it cook for 30 minutes, stirring every 5 minutes. The mixture should thicken noticeably. Tip: If it starts to splatter, slightly lower the heat.
4. Remove from heat and let it cool for 10 minutes. It will continue to thicken as it cools. Tip: For a smoother texture, blend it briefly with an immersion blender.
5. Transfer to jars and store in the refrigerator for up to 2 weeks.

Enjoy the rich, spiced flavor of pumpkin butter that’s just the right balance of sweet and savory. Spread it thick on warm biscuits or swirl it into your morning yogurt for a cozy twist.

Conclusion

We hope this roundup of 18 delicious cooked fruit recipes inspires your next kitchen adventure! Each dish offers a unique way to enjoy the natural sweetness of fruits, perfect for any season. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to spread the fruity love. Happy cooking!