Hot Curried Fruit Recipe
Hot Curried Fruit Recipe photo by Taste of Home

Hot Curried Fruit Recipe

Publisher Photo
Baked and served hot, this soothing side dish is made with a colorful blend of handy canned fruits. It's simple to prepare yet special enough to serve at an Easter buffet. —Elizabeth Hunter, Prosperity, South Carolina
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES:10-12 servings
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES: 10-12 servings

Ingredients

  • 2 cans (15 ounces) apricot halves, drained
  • 1 can (29 ounces) pear halves, drained
  • 1 can (29 ounces) peach halves, drained
  • 1 can (20 ounces) pineapple chunks, drained
  • 3/4 cup golden raisins
  • 1/4 cup butter
  • 1/2 cup packed brown sugar
  • 1 teaspoon curry powder

Nutritional Facts

1 serving (1 cup) equals 244 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 54 mg sodium, 55 g carbohydrate, 3 g fiber, 1 g protein.

Directions

  1. 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. Yield: 10-12 servings.
Originally published as Hot Curried Fruit in Taste of Home February/March 1997, p33

Nutritional Facts

1 serving (1 cup) equals 244 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 54 mg sodium, 55 g carbohydrate, 3 g fiber, 1 g protein.

Reviews for Hot Curried Fruit

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MY REVIEW
Reviewed Dec. 12, 2011

"I made this only I left out the apricots and raisins. I added some halved pecans and topped with red maraschino cherries."

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