Curried Fruit 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:

• 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:

• In a small saucepan, melt butter. Stir in the brown sugar, curry powder and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. In a lightly greased 2-qt. baking dish, combine the fruit; mix well. Pour sauce over the mixed fruit. Bake, uncovered, at 300° for 30 minutes or until heated through.

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 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:

• Whisk together the juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in the butter and cook over moderately-low heat, whisking frequently, until the curd is thick enough to coat a spoon, about 6 minutes. Strain the curd through a mesh strainer or sieve to remove any cooked egg bits. Transfer the curd to a bowl, cover its surface with plastic wrap to prevent a skin from forming and chill at least 1 hour, until cold. Cook's Note: Try making curd with any citrus fruit, like limes, oranges, grapefruit, tangerines, etc. You can also make curd with purees of berries such as raspberries or blackberries.;

Steps:

• Drain fruit well on paper towels.
• Melt butter with sugar and curry and cook for 1 minute.
• Pour the butter mixture over the fruit in a covered, oven-proof dish.
• Bake covered for 1 hour at 325 degrees.

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:

• 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.

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.