Warm Curried Fruit Recipes

Steps:

• Drain pineapple, reserving juice. In a greased 2-qt. baking dish, combine the pineapple, cherries, pears and peaches. In a small bowl, combine the brown sugar, butter, curry, cinnamon, nutmeg and reserved juice; pour over fruit. , Cover and bake at 350° for 35-45 minutes or until heated through.

Steps:

• 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.

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Drain the fruit and arrange it in an oven-proof casserole dish. Dot the fruit with butter or margarine. Mix the sugars and the curry powder together, sprinkle over the top of the fruit.
• Bake at 400 degrees F (205 degrees C) until slightly brown, about 15 to 20 minutes.

Steps:

• 1. Drain pineapple, reserving juice. In a greased 2-qt. baking dish, combine the pineapple, cherries, pears and peaches. Combine the brown sugar, butter, curry, cinnamon, nutmeg and reserved juice; pour over fruit. Cover and bake at 350 degrees F for 35-45 minutes or until heated through.
• 2. I like to serve this from a crock pot which keeps the fruit hot. Try it over a good quality vanilla ice cream.

Steps:

• Drain all fruits and placed them in a 2 qt.
• buttered baking dish.
• Combine cornstarch, curry powder, cinnamon, and sugar in small bowl.
• Sprinkle the sugar mixture over fruit.
• Combine melted butter and brandy and pour over fruit.
• Gently toss to coat all the fruit.
• Bake at 350 degrees for 30 minutes.

Steps:

• Melt butter in small pot, then add brown sugar and curry powder, stirring over low heat until sugar is dissolved.
• Combine all fruits in a 2 1/2 quart dish, then pour curry sugar mixture over fruit, tossing gently to coat.
• Cover dish and bake at 400 degrees for 30 minutes.

Steps:

• Arrange pineapple, pears, peaches, apricots and cherries in 3 1/2- to 6-quart slow cooker. Mix remaining ingredients; spoon over fruit.
• Cover and cook on low heat setting 3 to 4 hours to develop the flavors.
• Serve warm or chilled. To chill, cool about 2 hours, then spoon fruit into container; cover and refrigerate until chilled.

Steps:

• In a large bowl, combine the first five ingredients. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. Spread pie filling over fruit mixture; sprinkle with brown sugar. , Cover and bake at 350° for 40-45 minutes or until bubbly. Serve warm.

Steps:

• Drain all fruits, reserving 1/2 cup of mixed juices.
• Place fruit in layer in 8x8-inch glass baking dish.
• Mix brown sugar and spices with reserved 1/2 cup mixed fruit juice.
• Pour over fruit.
• Bake at 350 degrees for 45-60 minutes.

Steps:

• 1. Place peaches and pears in pyrex dish or casserole. Top with pineapple slices. Place marachino cherries in center of each pineapple slice and around them as well. Sprinkle over all the light brown sugar
• 2. Melt the butter/margarine and stir into it the curry powder. Pour over all.
• 3. Bake covered at 350 degree in oven. (May also be made in a microwave for less time.) Serve hot or warm/room temperature.

Steps:

• In a small saucepan, melt butter. Stir in the brown sugar, curry powder and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. In a lightly greased 2-qt. baking dish, combine the fruit; mix well. Pour sauce over the mixed fruit. Bake, uncovered, at 300° for 30 minutes or until heated through.

Steps:

• Drain pineapple, reserving juice.
• In a greased 2 quart baking dish, compbine the fruit.
• Combine brown sugar, butter, curry, cinnamon, nutmeg and reserved juice;pour over fruit.
• Cover and bake at 350 degrees for 35-45 minutes or until heated through.