Baked Curried Fruit Food

WARM CURRIED FRUIT

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.

MOM'S CURRIED FRUIT

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.

SPICED FRUIT BAKE RECIPE

Steps:

• Mix the fruits in a bowl.
• Add lemon juice and mix well.
• Mix dark brown sugar, honey, butter, cinnamon and nutmeg in a bowl.
• Pour the mixture over the fruits and mix well.
• Transfer the fruits in a 8x6 inch inch baking tray.
• Pre heat the oven to 150 Degrees C or 300 Degrees F..
• Bake for 50-60 minutes.
• Remove the tray from the oven and sprinkle roasted pecans on top.
• Serve hot with ice cream scoops.

HOT CURRIED FRUIT

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.

HOT BAKED CURRIED FRUIT

Steps:

• Preheat oven to 350 degrees.
• Allow all the fruits to drain very well in a colander.
• Layer the fruits in a 9x13 baking dish.
• In a small saucepan over medium heat, combine the brown sugar, curry powder and butter. Heat until the butter and sugar are completely melted.
• Pour over fruit and mix lightly taking care not to break the fruit.
• Bake for 30 minutes or until heated through and bubbly.

CURRIED FRUIT

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.

BAKED CURRIED FRUIT

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

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.

HOT CURRIED FRUIT

Steps:

• Preheat oven to 350 degrees.
• In a small saucepan, melt butter over medium heat.
• Add brown sugar and curry. Stir until mixture is combined.
• Mix fruit together and and pour into a 9 x 12 x 2 inch baking dish.
• Pour butter mixture over fruit and stir to combine.
• Bake uncovered for 30 minutes until syrup is bubbling.

CURRIED FRUIT

Steps:

• Start by draining the juice from a 16 ounce can of pears, peach halves and pineapple chunks. Then combine the fruit in a large casserole dish. Add the sliced bananas.
• Melt 1/3 cup butter with 3/4 cup of brown sugar in a sauce pan on medium heat. and then add two teaspoons of curry powder and one teaspoon of ginger.
• After you have mixed this all together and made a nice hot syrup, pour it over the fruit and cover the dish and bake it for one hour at 325 degrees F.

HOT CURRIED FRUIT

Steps:

• Preheat oven to 325 °F.
• Stir 1 stick of butter, 1/2 cup brown sugar, 1 tablespoon curry powder and lemon juice together in a small bowl.
• Combine all the fruit in a large baking dish and stir together with remaining ingredients. Sprinkle butter mixture over fruit and bake in preheated oven for 1 to 1 1/2 hours, basting often.

CURRIED FRUIT SAUCE

Steps:

• In a saucepan, combine juice, cornstarch, curry and sugar. Bring to a simmer. Add blueberries and nectarines; stir until sauce is slightly thickened. Add banana and almonds, then immediately remove from heat. Use warm or cold over angel food cake, ice cream, pancakes or waffles.

HOT CURRIED FRUIT

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.