BAKED CURRIED FRUIT
A delicious way to serve canned fruits. Use at least 3 cans of fruit; however, you can substitute other canned or fresh fruits, such as, grapefruit, fruit cocktail, bing cherries, apples or whole cranberries. Adjust sugar according to the tartness of the fruits you use.
Provided by BeachGirl
Categories Cherries
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Drain all fruits, reserving 1/2 cup of mixed juices.
- Place fruit in layer in 8x8-inch glass baking dish.
- Mix brown sugar and spices with reserved 1/2 cup mixed fruit juice.
- Pour over fruit.
- Bake at 350 degrees for 45-60 minutes.
HOT CURRIED FRUIT
Curry powder, brown sugar, and canned fruits come together in this wonderful recipe that can be eaten as a side dish (great with a pork roast!) or serve as a dessert (spoon over some vanilla ice cream-yum!) I hope you enjoy this!!
Provided by TGirl
Categories Dessert
Time 35m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in small pot, then add brown sugar and curry powder, stirring over low heat until sugar is dissolved.
- Combine all fruits in a 2 1/2 quart dish, then pour curry sugar mixture over fruit, tossing gently to coat.
- Cover dish and bake at 400 degrees for 30 minutes.
MOM'S CURRIED FRUIT
This is my favorite traditional side dish for our holiday meals... it may sound a bit on the weird side... but go for it!
Provided by Carrie
Categories Side Dish Curry Side Dish Recipes
Yield 9
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Drain the fruit and arrange it in an oven-proof casserole dish. Dot the fruit with butter or margarine. Mix the sugars and the curry powder together, sprinkle over the top of the fruit.
- Bake at 400 degrees F (205 degrees C) until slightly brown, about 15 to 20 minutes.
Nutrition Facts : Calories 250.6 calories, Carbohydrate 57.6 g, Cholesterol 6.8 mg, Fat 2.8 g, Fiber 3.1 g, Protein 0.8 g, SaturatedFat 1.6 g, Sodium 43.9 mg, Sugar 35 g
HOT CURRIED FRUIT
Baked and served hot, this soothing side dish is made with a colorful blend of handy canned fruits. It's simple to prepare yet special enough to serve at an Easter buffet. -Elizabeth Hunter, Prosperity, South Carolina
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a 2-1/2-qt. casserole, combine fruit and raisins. Melt butter in a small saucepan; stir in brown sugar and curry powder. Cook and stir over low heat until sugar is dissolved. Pour over fruit mixture; mix gently. Cover and bake at 400° for 30 minutes or until heated through.
Nutrition Facts : Calories 244 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 54mg sodium, Carbohydrate 55g carbohydrate (49g sugars, Fiber 3g fiber), Protein 1g protein.
HOLIDAY FRUIT SAUCE FOR MEAT
This can be used to garnish holiday turkey, pork chops, or any other meat that would benefit from a colorful, tasty sauce. The sauce is intended to make plain-looking food more elegant and to boost the flavor to make the dish a special one. As you can see, it's simple and fast.
Provided by Bone Man
Categories Fruit
Time 25m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- In a saucepan, bring the water and bouillon to a boil over high heat and dissolve all the granules, stirring, (NOTE: you can use 1 bouillon cube if you don't have the bouillon granules/powder).
- Once the bouillon is dissolved and the water is boiling, stir in the chopped apricots, the raisins and the cranberries. Reduce the water by about half through the boiling process and then lower the heat down to the low setting.
- Add the maple syrup and the vinegar, stirring.
- Remove the pan from the heat and stir in the butter until it melts.
- Serve hot, over the cooked meat of your choice.
Nutrition Facts : Calories 406, Fat 8.4, SaturatedFat 5, Cholesterol 20.5, Sodium 318.7, Carbohydrate 87.6, Fiber 6.5, Sugar 69.2, Protein 3.5
HAM SLICE WITH CURRIED FRUIT
Use Toupie Style ham for best results, it is cut about 1/4 inch thick. Personally I rinse the ham under cold water to begin with to remove the excess salt and any preservatives.
Provided by Shahana
Categories Ham
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Drain all fruit; RESERVE all liquid.
- Cut each ham slice in half and layer in baking pan.
- Pour 1/2 of reserved fruit liquid over ham.
- Bake in 350°F oven for 20 minutes, basting occasionally.
- Meanwhile melt margarine in saucepan; stir in brown sugar, the remaining reserved fruit liquid and the curry powder.
- Add fruit to mixture, cover and cook over very low heat for 15 minutes or until ham is ready, stirring occasionally.
- Transfer ham to serving platter; spoon fruit mixture over ham.
Nutrition Facts : Calories 118.1, Fat 5.7, SaturatedFat 1, Sodium 72, Carbohydrate 17.6, Fiber 0.7, Sugar 16.7, Protein 0.3
HOT CURRIED FRUIT
Another recipe featuring curry from a friend of mine. This one is just amazing. I think its my favorite desert of all time. You can serve it just as a hot fruit side dish or spoon it over ice cream or pound cake. You have to try it to appreciate it.
Provided by Kathie Carr
Categories Fruit Desserts
Time 50m
Number Of Ingredients 9
Steps:
- 1. Drain pineapple, reserving juice. In a greased 2-qt. baking dish, combine the pineapple, cherries, pears and peaches. Combine the brown sugar, butter, curry, cinnamon, nutmeg and reserved juice; pour over fruit. Cover and bake at 350 degrees F for 35-45 minutes or until heated through.
- 2. I like to serve this from a crock pot which keeps the fruit hot. Try it over a good quality vanilla ice cream.
CURRIED FRUIT SAUCE FOR HOLIDAY MEATS
This is an easy sauce to compliment most holiday meats. From Ham to Turkey, it works with everything. I've changed it up from the original Butterball recipe, substituting grapes with craisins and chicken bouillon for the meat juices from cooking meat, except lamb. It's a wonderful addition to any left over turkey or ham sandwiches, too! Enjoy~
Provided by Chilly Butt @chillybb
Categories Fruit Sauces
Number Of Ingredients 7
Steps:
- Drain mandarin oranges and reserve juice, adding water to juice to make 1 1/2 cups and set aside.
- In a sauce pan, on low heat, add cornstarch, brown sugar, meat juice/bouillon, curry powder and ginger, stir till ingredients are mixed.
- Slowly, add reserved liquid. Cook and stir over medium high heat until mixture thickens.
- Add oranges and craisins, stirring on low heat till all is incorporated, not more than two minutes. The sauce will thicken as it cools. Enjoy~
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