By Moved in. Millbrook duplex is mine and Tyler. We are not married yet but the kitchen is already divided into his shelf, which has protein bars and chips and the single pan he owns, and my side, which has everything else. He came home the first Tuesday evening and I had made chicken and rice and there was something on the stove and the duplex smelled like food and he stood in the doorway for a moment before he came in and I think I understood what his face meant. This is home. For him this is home. For me it took until Thursday to feel it, which is faster than any other place I have ever lived.
Gloria came to see the duplex on Saturday. She sat in the good chair I put by the window and looked around and said it was a good size. She looked at the kitchen for a long time. She said the burners look strong. I said Tyler said the same thing about the left one. She said yes, the left one is best for cast iron. I do not know how they both knew this. I think cast iron knowledge is universal among people who cook for real.
Destiny sent me a card. Gloria helped her write it. It said I hope your new house is good and has a good kitchen. It does, Destiny. It does. I put her card on the new refrigerator in the center. That is where the important things go.
The chicken and rice was for Tyler — for the Tuesday, for the doorway moment, for the smell that said we lived somewhere. But when Gloria came on Saturday and sat in the good chair and looked at my burners like she already understood them, I wanted to make something a little more celebratory, something warm and generous and sweet. This fruit bake is that kind of dish. It’s the thing you make when you’re not just surviving a new place anymore — when you’re starting to mean it.
Home-for-Christmas Fruit Bake
Prep Time: 15 min | Cook Time: 30 min | Total Time: 45 min | Servings: 8
Ingredients
- 1 can (15 oz) peach slices, drained
- 1 can (15 oz) pear halves, drained and cut into chunks
- 1 can (15 oz) apricot halves, drained
- 1 can (20 oz) pineapple chunks, drained
- 1 can (15 oz) dark sweet cherries, drained
- 1/2 cup brown sugar, packed
- 1/4 cup unsalted butter, cut into small pieces
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup sliced almonds (optional)
Instructions
- Preheat. Heat your oven to 325°F. Lightly butter a 9x13-inch baking dish.
- Layer the fruit. Arrange all the drained fruit in an even layer in the prepared baking dish. It’s fine if the pieces overlap — they’ll settle as they bake.
- Add the sugar and spices. Sprinkle the brown sugar, cinnamon, nutmeg, and cloves evenly over the top of the fruit.
- Dot with butter. Scatter the butter pieces across the surface so they melt into the fruit as it bakes.
- Add almonds. If using, scatter the sliced almonds over the top for a little texture and warmth.
- Bake. Bake uncovered for 28—32 minutes, until the fruit is heated through, the sugar is bubbling at the edges, and the top is lightly golden.
- Rest and serve. Let the dish rest for 5 minutes before serving. Spoon it warm into bowls on its own, or alongside vanilla ice cream or a dollop of whipped cream.
Nutrition (per serving)
Calories: 205 | Protein: 1g | Fat: 7g | Carbs: 38g | Fiber: 2g | Sodium: 25mg