Hot Curried Fruit Food

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.

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.

HOT CURRIED FRUIT COMPOTE

Steps:

• Drain the pineapple, peaches and pears, reserving juices; set the fruit aside. In a saucepan, combine the cornstarch, sugars and curry powder. Gradually stir in reserved juices until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in apple rings and reserved fruit; heat through. Remove from the heat; stir in cherries.

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 SAUCE

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.

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.

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:

• 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.

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.

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.

HOT CURRIED FRUIT

Steps:

• 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.