Hot Curried Fruit Compote Recipe

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

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This colorful, delicious side dish is a favorite with baked ham but also works well with traditional turkey and other poultry entrees. The curry gives it an interesting flavor, and it's a nice substitute for cranberry sauce. -Carole Martin, Vernon, Alabama
MAKES:
8-10 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 2 cans (8 ounces each) pineapple chunks
  • 1 can (15-1/4 ounces) peach halves
  • 1 can (15 ounces) pear halves
  • 2 tablespoons cornstarch
  • 2 tablespoons brown sugar
  • 1 tablespoon sugar
  • 1 teaspoon curry powder
  • 1 jar (14 ounces) spiced apple rings, drained
  • 1 jar (6 ounces) maraschino cherries, drained

Directions

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. Yield: 8-10 servings.
Originally published as Hot Curried Fruit in Reminisce September/October 2003, p48

Nutritional Facts

3/4 cup: 140 calories, 0 fat (0 saturated fat), 0 cholesterol, 9mg sodium, 37g carbohydrate (32g sugars, 2g fiber), 0 protein.

  • 2 cans (8 ounces each) pineapple chunks
  • 1 can (15-1/4 ounces) peach halves
  • 1 can (15 ounces) pear halves
  • 2 tablespoons cornstarch
  • 2 tablespoons brown sugar
  • 1 tablespoon sugar
  • 1 teaspoon curry powder
  • 1 jar (14 ounces) spiced apple rings, drained
  • 1 jar (6 ounces) maraschino cherries, drained
  1. 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. Yield: 8-10 servings.
Originally published as Hot Curried Fruit in Reminisce September/October 2003, p48

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