CROCK POT CURRIED FRUIT
This fruit goes well with ham or turkey and is also good when served alongside quiche or egg dishes. I adapted it from a recipe by Natalie Haughton.
Provided by GREG IN SAN DIEGO
Categories Sauces
Time 3h10m
Yield 24 serving(s)
Number Of Ingredients 9
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.
RUMTOPF
Rumtopf is a traditional German delicious fruit preserve.It works with any combination of ripe fruit. Both my grandmother and mother used the 2nd method described, with A Rumtopf crock, traditionaly every summer and we always enjoyed it at Christmas. I still have their crock, but have only made it once. (maybe next summer) Prep time is for refrigerating.
Provided by Derf2440
Categories Lunch/Snacks
Time P4m8D
Yield 2 half gallons
Number Of Ingredients 8
Steps:
- In a 8 quart stockpot, combine sugar and water.
- Heat to boiling over medium heat, stirring constantly.
- Continue to cook until temperature reaches 235 degrees, stirring occasionaly to prevent sugar from crystallizing on sides of pot.
- Cool slightly, then gradually stir in rum until blended.
- Set aside.
- In a rumtopt crock, or if you don't have one, a clean wide-mouth 2 1/2 gallon jar, arrange fruit in layers, making sure to pack jar tightly.
- Ladle syrup into jar, covering fruit completely.
- Wipe rim clean with damp cloth and seal jar.
- Store in refridgerator at least 2 months before serving.
- As time passes, the fruit will absorb the rum syrup and float in the solution.
- The rumtopf can also be made gradually, by making the rum syrup in advance.
- As fruit ripens in the summer a layer of it is added to the crock, covered with the rum syrup and covered, until the next fruit came into season and another layer was added, until fall when the crock was well packed with layers of several different fruits.
- the crock was sealed each time a layer was added with a tight fitting lid and with sacking covering the lid and tied around the neck.
- It was stored in a cold dark place in the back of the basement or in a root cellar.
- It was always ready to serve at Christmas time.
- Ours always had peaches, pears, plums, apricots, cherries and sometimes grapes.
CROCK POT FRUIT COMPOTE
This easy recipe for Crock Pot Fruit Compote is perfect to enjoy over pound cake.
Provided by The Southern Lady Cooks
Categories Sauce
Number Of Ingredients 9
Steps:
- Put all the fruit in the bottom of the crock pot. Combine the cinnamon, nutmeg, brown sugar, melted butter and cherry pie filling. Pour over fruit. Cook on high for 2 to 3 hours stirring a couple times during cooking. Makes about 5 cups fruit.
SLOW COOKER FRUIT COMPOTE WITH CINNAMON
Steps:
- Gather the ingredients.
- Drain all canned fruit thoroughly.
- Transfer drained fruits to slow cooker. Add brown sugar, orange juice concentrate, and cinnamon. Stir gently to blend.
- Cover slow cooker and cook spiced fruit on LOW for about 3 to 5 hours.
- Serve fruit compote hot from the slow cooker. Variation
Nutrition Facts : Calories 146 kcal, Carbohydrate 37 g, Cholesterol 0 mg, Fiber 5 g, Protein 2 g, SaturatedFat 0 g, Sodium 5 mg, Sugar 30 g, Fat 0 g, ServingSize 6 to 8 Servings, UnsaturatedFat 0 g
SLOW-COOKER FRUIT CRISP
Raspberries and your choice of peaches or nectarines make this slow-cooker crisp a fruity delight. Also delightful: how easy it is to make!
Provided by My Food and Family
Categories Recipes
Time 4h20m
Yield 12 servings, about 1/2 cup each
Number Of Ingredients 8
Steps:
- Mix dry pudding mix, 1/4 cup sugar and cinnamon. Toss peaches with 1/4 cup butter in large bowl. Add pudding mixture; mix lightly. Spoon into slow cooker; cover with lid. Cook on LOW 4 to 6 hours (or HIGH 2 to 3 hours).
- Meanwhile, combine chopped wafers, nuts, remaining butter and sugar in shallow microwaveable dish. Microwave on HIGH 1 min.; stir. Microwave 1-1/2 to 2 min. or until golden brown, stirring every 30 sec. Cool.
- Add raspberries to peach mixture; mix lightly. Serve topped with wafer mixture.
Nutrition Facts : Calories 190, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 15 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 2 g
CROCK POT OATMEAL WITH DRIED FRUIT
Steel cut oats and your favourite dried fruits make for a delicious breakfast that's ready and waiting for you when you roll into the kitchen for breakfast. There's absolutely no need to add any sugar to the oatmeal, as the sugars in the fruit take care of that for you. Use any combination of fruit you have on hand; I've used apples, prunes, dates, apricots, cranberries, raisins, cranberries, strawberries, and pineapple and all are great but my favourites are apple/raisin, and dates all by themselves. From the manual that came with a Cuisinart slow cooker.
Provided by KDub275
Categories Breakfast
Time 3h2m
Yield 4 7/8 cup servings, 4 serving(s)
Number Of Ingredients 5
Steps:
- Spray slow cooker insert lightly with cooking spray.
- Measure oats, water, salt, and cinnamon into pot; stir to combine.
- Stir in dried fruit.
- Cover and cook on low for 3 hours (use the timer function; otherwise, you might have to get up early to turn the slow cooker on).
- Leftovers can be reheated in the microwave.
Nutrition Facts : Calories 187.2, Fat 2.8, SaturatedFat 0.5, Sodium 298.6, Carbohydrate 35.3, Fiber 5.8, Protein 7
SLOW-COOKER FRUIT COMPOTE
Steps:
- Combine the peaches, cider, cranberries, sugar, apples, cinnamon stick and lemon juice in a 4-quart slow cooker. Cover and cook on low for 8 hours. Remove the cinnamon stick and serve warm.
CROCKED FRUIT
this is a like a fruit in sauce recipe for waffles, ice cream, crepe, pork,or even a basting sauce for ham adding fruit later as garnish . you can substitute pine apples cherries, strawbwrries, ect.
Provided by R.Rowand
Categories Dessert
Time P14DT3m
Yield 1 container, 4 serving(s)
Number Of Ingredients 3
Steps:
- place all ingredients in a glass or plastic container with a loose fitting lid( a tight lid might cause an explosion).
- allow to "work" at room temp for two weeks. to stop[ process, simply refrigerate, to continue fruit crock every 2 weeks add 1 c sugar,and 1 c fruit.
Nutrition Facts : Calories 401.8, Fat 0.3, Sodium 0.6, Carbohydrate 60.8, Fiber 1.7, Sugar 59.5, Protein 1
CROCK-POT HOT FRUIT
About 15 years ago I went to a girls get together and one of the women brought this drink/dessert. It was amazing. Whenever I bring it to an event, it is the first thing to go. Great for when the weather gets cold. Leftovers, if there is any, can be reheated and put over vanilla ice cream. Finally, the recipe works whether you use the expensive or the cheapest ingredients around. Can/jar size is approx.
Provided by Gadgetsmidnight
Categories Low Protein
Time 3h5m
Yield 10-20 serving(s)
Number Of Ingredients 8
Steps:
- Open your jars/cans.
- Dump the first 6 ingredients in the crockpot and stir gently.
- In a small bowl, combine the brown sugar and cinnamon.
- Sprinkle over the top of the fruit.
- Cook in crockpot on low for 3 to 4 hours.
- When warm/hot to your satisfaction, turn off crock.
- Stir and serve while still warm.
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