Crock Pot Curried Fruit Recipes

Steps:

• In a 3- or 4-qt. slow cooker, combine the first 6 ingredients. Place cloves and cinnamon sticks on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. Place bag in slow cooker. In a small bowl, mix brown sugar, curry powder and wine; pour over fruit., Cook, covered, on low until heated through, 3-4 hours. Discard spice bag; sprinkle with almonds. Serve with a slotted spoon.

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.

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.

Steps:

• In a 4- or 5-quart electric slow cooker, combine all the ingredients.
• Mix well.
• Cover and cook on the low heat setting 4 to 5 hours, or until the fruits are tender but still retain their shape; do not overcook.
• Let cool, then refrigerate.
• (To speed this up a bit, you can cook the chutney 1 1/2 hours on the low heat setting and then 1 1/2 hours on the high heat setting).

Steps:

• Drain all fruit and gently combine in crock pot.
• Melt the butter and, in a small bowl, stir in the brown sugar and curry powder until well mixed.
• Pour mixture over the fruit mixture in the crock pot and stir gently.
• Cover and cook on high setting about 2 1/2 hours.
• Mix the cornstarch in the cold water and stir it into the fruit mixture.
• Cook uncovered on high heat 30 minutes longer, or until the fruit mixture is slightly thickened.

Steps:

• Arrange pineapple, pears, peaches, apricots and cherries in 3 1/2- to 6-quart slow cooker. Mix remaining ingredients; spoon over fruit.
• Cover and cook on low heat setting 3 to 4 hours to develop the flavors.
• Serve warm or chilled. To chill, cool about 2 hours, then spoon fruit into container; cover and refrigerate until chilled.

Steps:

• Place potatoes in bottom of crock pot.
• Place seasoned roast on top of potatoes. (Seasoned with salt and pepper).
• Blend the rest of the ingredients and add to crock pot.
• Cook on low 5 1/2 to 6 1/2 hours.
• Pour 2 cups of liquid in sauce pan. Mix together 2 tbsp water and 2 tbsp corn starch. Add to liquid. Heat until thickened.
• Serve with roast and potatoes!

Steps:

• Drain pineapple, reserving juice. In a greased 2-qt. baking dish, combine the pineapple, cherries, pears and peaches. In a small bowl, combine the brown sugar, butter, curry, cinnamon, nutmeg and reserved juice; pour over fruit. , Cover and bake at 350° for 35-45 minutes or until heated through.

Steps:

• Arrange carrots in the crock pot and sprinkle with the curry powder, brown sugar, salt and pepper.
• Pour the melted butter over the carrots and toss thoroughly to mix all ingredients.
• Cover with lid and cook on HIGH 1 1/2 - 2 hours.
• Cheers, Doreen Doreen Randal, Wanganui, New Zealand.