Back to Hot Curried Fruit

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Hot Curried Fruit Recipe

Hot Curried Fruit Recipe

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. YIELD: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

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.

Nutritional Facts

1 cup: 244 calories, 4g fat (2g saturated fat), 10mg cholesterol, 54mg sodium, 55g carbohydrate (49g sugars, 3g fiber), 1g protein .

Reviews for Hot Curried Fruit

Sort By :
MY REVIEW
anniemoe
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."

Loading Image