Curried Fresh Peaches Recipes

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.

Steps:

• Mix mayonnaise and curry powder; toss gently with chicken, walnuts and raisins. Serve chicken mixture and peaches over greens.

Steps:

• Place chicken in a 5-qt. slow cooker; sprinkle with salt and pepper. Drain peaches, reserving 1/2 cup juice; set peaches aside. In a small bowl, combine broth, butter, onion, curry, garlic, ginger and reserved juice; pour over chicken. Cook, covered, on low 3-4 hours or until chicken is tender., Remove chicken to a serving platter; keep warm. Mix cornstarch and water until smooth; stir into cooking juices. Add raisins. Cook, covered, on high 15 minutes or until thickened. Stir in peaches and heat through. Serve with chicken. If desired, sprinkle with coconut.

Steps:

• Cook rice as directed on package.
• While rice is cooking, cut chicken into 3/4-inch pieces. Mix flour, curry powder and salt in medium bowl. Add chicken; toss to coat. Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Add chicken; stir-fry 4 to 6 minutes or until brown.
• Stir in bell pepper and juice. Cover and cook over medium-low heat 5 minutes, stirring occasionally. Add onions; cook and stir 1 minute.
• Stir in preserves until melted. Stir in peach. Divide rice among bowls. Top with chicken mixture.

Steps:

• Heat the olive oil in a skillet, add chicken and lightly brown (about 3 minutes a side).
• Transfer chicken to Crock-Pot and top with peaches and shallots.
• Toss the remaining 8 peach slices with lemon juice and refrigerate.
• Combine remaining ingredients in a bowl, whisk to combine and pour over chicken.
• Cook on High for 3 - 3 1/2 hours.
• When finished garnish the chicken with the reserved peaches.
• * To skin a peach, either use a peeler OR make an "x" at the bottom of the peach with a knife, submerge the peach into simmering water for 10 - 20 seconds. Cool under running water or in an ice water bath. When cool enough to handle, use a paring knife to easily peel away skin.

Steps:

• Preheat oven to 350°. Place peaches in a 1-quart baking dish.MW In a small saucepan, mix orange juice, brown sugar, cornstarch, curry powder and ginger. Stirring over medium-low heat, bring to a boil and boil for 1 minute or until thickened. Stir in butter and pour over fruit. Sprinkle coconut on top. Bake for 25 to 30 minutes or until coconut is lightly toasted and fruit is bubbly.MW To Microwave: In a 9-inch glass pie plate, place coconut. Microwave at 100% power (700 watts) for 4 minutes or until lightly browned, stirring every minute set aside. In a 2-cup glass measuring cup, mix orange juice, brown sugar, cornstarch, curry powder and ginger. Microwave at 100% power for 2 minutes or until boiling and thickened, stirring twice. Stir in butter and pour over fruit. Microwave at 100% power for 5 minutes or until peaches are hot and bubbly, stirring once. Sprinkle with coconut. Cover with foil and let stand for 5 minutes.