Curried Fruit Food

CURRIED FRUIT

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.

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.

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.

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.

VEGETABLE CURRIED RICE

Steps:

• In a small saucepan, cook rice and onion in oil until rice is lightly browned and onion is tender. Stir in the broth, curry powder, salt and turmeric. Bring to a boil. Reduce heat; cover and simmer for 12 minutes. , Stir in corn and peas. Cover and simmer 3-6 minutes longer or until rice and vegetables are tender. Sprinkle with almonds.

CROCK POT CURRIED FRUIT

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.

HOT CURRIED FRUIT

Steps:

• Drain pineapple, reserving juice.
• In a greased 2 quart baking dish, compbine the fruit.
• Combine brown sugar, butter, curry, cinnamon, nutmeg and reserved juice;pour over fruit.
• Cover and bake at 350 degrees for 35-45 minutes or until heated through.

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.

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:

• Drain all fruits and placed them in a 2 qt.
• buttered baking dish.
• Combine cornstarch, curry powder, cinnamon, and sugar in small bowl.
• Sprinkle the sugar mixture over fruit.
• Combine melted butter and brandy and pour over fruit.
• Gently toss to coat all the fruit.
• Bake at 350 degrees for 30 minutes.