Fruit Baked In Wine

1. Place fruit of choice in a baking dish.

2. Combine all the other ingredients in saucepan,stir and heat but do not boil.

3. Pour over the fruit.

4. Bake covered in 350 degree oven until fruit is tender when tested with a fork.

5. Baste fruit every 10 minutes.

6. Remove cinnamon stick and cloves.

7. Serve warm.

8. (can also be used as a topping).

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Nutrient	Quantity
Total fats	1.0986 g
Protein	0.5258 g
Carbohydrates	140.1076 g
Energy	560.9764 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0497 g
Water	2.8345 g
Aspartic acid	0.0504 g
Calcium, Ca	69.8222 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0014 g
Lutein + zeaxanthin	0.2429 g
Fiber, total dietary	2.9094 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.0007 g
Fatty acids, total saturated 22:0	0.0147 g
Carotene, beta	3.8462 g
Niacin	0.1332 mg
Vitamin A, RAE	0.6941 g
Fatty acids, total trans-polyenoic	0.0037 g
Arginine	0.0269 g
Riboflavin	0.0189 mg
Fatty acids, total trans-polyenoic 22:4	0.0049 g
Fatty acids, total polyunsaturated 15:0	0.0015 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0491 g
Fatty acids, total saturated 20:1	0.0302 g
Glutamic acid	0.047 g
Sodium, Na	27.3522 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0022 g
Total lipid (fat)	1.0986 g
Manganese, Mn	5.1133 mg
Fructose	0.0899 g
Proline	0.0328 g
Fatty acids, total saturated 16:0	0.1569 g
Fatty acids, total saturated 8:0	0.0022 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.2148 g
Sucrose	133.5776 g
Choline, total	3.2542 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0049 g
Fatty acids, total polyunsaturated 18:1 t	0.0176 g
Sugars, total	133.831 g
Serine	0.0202 g
Fatty acids, total saturated 10:0	0.011 g
Fatty acids, total saturated 18:0	0.0574 g
Fatty acids, total saturated 20:4 undifferentiated	0.0087 g
Vitamin B-6	0.0346 mg
Selenium, Se	0.6136 g
Ash	0.7084 g
Fatty acids, total saturated 18:1 undifferentiated	0.0834 g
Pantothenic acid	0.047 mg
Phenylalanine	0.0193 g
Fatty acids, total polyunsaturated 22:1 c	0.0015 g
Copper, Cu	0.0438 mg
Betaine	0.1176 mg
Thiamin	0.0142 mg
Methionine	0.0067 g
Iron, Fe	1.5052 mg
Carbohydrate, by difference	140.1076 g
Phosphorus, P	10.436 mg
Folate, total	2.3429 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0007 g
Fatty acids, total saturated 22:1 undifferentiated	0.0015 g
Alanine	0.0244 g
Valine	0.0286 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0007 g
Fatty acids, total saturated 18:2 undifferentiated	0.2246 g
Glycine	0.0235 g
Carotene, alpha	0.0221 g
Glucose (dextrose)	0.0958 g
Fatty acids, total saturated 14:0	0.0221 g
Zinc, Zn	0.2366 mg
Isoleucine	0.0202 g
Fatty acids, total saturated 12:0	0.0029 g
Fatty acids, total polyunsaturated	0.3049 g
Leucine	0.0336 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0035 g
Vitamin A, IU	13.9258 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0155 g
Folate, DFE	2.3429 g
Tryptophan	0.0025 g
Vitamin C, total ascorbic acid	1.1872 mg
Phytosterols	21.504 mg
Fatty acids, total polyunsaturated 16:1 c	0.0022 g
Galactose	0.0126 g
Fatty acids, total polyunsaturated 18:1 c	0.0655 g
Fatty acids, total saturated 20:0	0.0162 g
Fatty acids, total saturated 6:0	0.0008 g
Tyrosine	0.016 g
Vitamin K (phylloquinone)	11.9112 g
Fatty acids, total saturated	0.3329 g
Histidine	0.0109 g
Fatty acids, total monounsaturated	0.1172 g
Threonine	0.0151 g
Folate, food	2.3429 g
Fatty acids, total polyunsaturated 17:0	0.0037 g
Fatty acids, total polyunsaturated 24:0	0.0412 g
Cryptoxanthin, beta	9.0937 g
Vitamin E (alpha-tocopherol)	0.7442 mg
Fatty acids, total trans	0.0213 g
Fatty acids, total trans-monoenoic	0.0176 g
Magnesium, Mg	24.626 mg
Lysine	0.0311 g
Potassium, K	127.7808 mg
Cystine	0.0059 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	0.66 cup	537.32	134.3973	0
Lemon	0.5	0.6404	0.2058	0.0066
Salt	0 teaspoon	0	0	0
Red wine	0.66 cup	0	0	0
Apple	0	0	0	0
Cinnamon	0.5	0	0	0
Clove	4	23.016	5.5045	1.092