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Curried Fruit

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Submitted by crantz

YIELD

8 servings

PREP

15 min

COOK

75 min

READY

90 min

Ingredients

5 2.3
POUNDS KG FRUIT
pears, peaches, pineapple, apricot
12 12
EACH EACH CHERRIES
¾ 177
3 15
TEASPOONS ML CURRY POWDER
79
CUP ML BUTTER
melted
¾ 177
CUP 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).

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 303g (10.7 oz)
Amount per Serving
Calories 353 21% from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 63mg 3%
Total Carbohydrate 24g 24%
Dietary Fiber 6g 23%
Sugars g
Protein 9g
Vitamin A 23% Vitamin C 356%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber, Low Sodium
 

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