Jewelled fruit squares


  • Prep Time15 mins
  • Total Time15 mins
  • Makes24 squares
*PLUS Baking Time: 45 minutes
Jewelled fruit squares

Andreas Trauttmansdorff


  • 1 1/2 cups all-purpose flour

  • 1/2 cup icing sugar

  • 2/3 cup cold unsalted butter, cut into chunks

  • 1/2 cup raisins

  • 2 tbsp rum, or apple juice

  • 2 eggs

  • 1/3 cup brown sugar

  • 2 tbsp all-purpose flour

  • 3/4 cup corn syrup

  • 2 tsp vanilla

  • 1 cup coarsely chopped glacé cherries

  • 1/2 cup coarsely chopped glacé pineapples

  • 1 cup chopped pecans, walnuts or almonds


  • PREHEAT oven to 350F (180C). Lightly spray a 9x13-inch (3-L) baking pan. For base, whirl 1 1/2 cups (375 mL) flour and icing sugar in a food processor until blended. Add butter and pulse until mixture starts to come together. Or, in a medium-size bowl, stir flour with icing sugar. Using a pastry blender or your fingers, mix in butter until coarse crumbs form. Turn into baking pan. Press evenly over bottom. Bake in centre of oven until edges are golden-tinged, 20 to 25 minutes. Remove from oven, but leave oven on.

  • WHILE base is baking, prepare topping. Place raisins and rum in a small bowl. Microwave, uncovered, on high 1 minute. In a large bowl, whisk eggs. Whisk in brown sugar and 2 tbsp (30 mL) flour. Stir in corn syrup and vanilla. Stir in raisin mixture, cherries, pineapple and pecans. Spread over warm base.

  • BAKE in centre of preheated oven until centre is set and edges of base are deep golden, 25 to 30 minutes. Remove to a rack to cool completely. Then cut into squares. Refrigerate up to 5 days or freeze up to 1 month.

How to peel and core a whole pineapple

Nutrition (per serving)

Calories 213, Protein 2.1g, Carbohydrates 32.5g, Fat 9.2g, Fibre 0.9g, Sodium 20mg.