Curried Fruit
Yield
8 servingsPrep
15 minCook
75 minReady
90 minTrans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | pounds |
fruit
pears, peaches, pineapple, apricot |
|
| 12 | each |
cherries
|
|
| ¾ | cup |
brown sugar, light
|
*
|
| 3 | teaspoons |
curry powder
|
|
| ⅓ | cup |
butter
melted |
|
| ¾ | cup |
almonds
blanched, slivered |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.3 | kg |
fruit
pears, peaches, pineapple, apricot |
|
| 12 | each |
cherries
|
|
| 177 | ml |
brown sugar, light
|
*
|
| 15 | ml |
curry powder
|
|
| 79 | ml |
butter
melted |
|
| 177 | ml |
almonds
blanched, slivered |
*
|
Directions
Add sugar and curry powder to melted butter and mix well.
Drain all fruit well.
Arrange fruit and nuts in layers in casserole dish.
There should be enough fruit to fill the dish about three-quarters full.
Pour butter mixture over fruit.
Bake at 325℉ (160℃). for one hour.
Refrigerate overnight.
Reheat at 350℉ (180℃). until hot before serving (about 10 to 15 minutes).
