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  1. -- Recipe via Meal-Master (tm) v8.02

  2. Title: CURRIED FRUIT

  3. Categories: Fruit, Holiday, Usenet

  4. Yield: 8 servings

  5. 5 lb Fruit

  6. -pineapple, apricot, etc.)

  7. 12 Cherries

  8. 3/4 c Light brown sugar

  9. 3 t Curry powder

  10. 1/3 c Butter, melted

  11. 3/4 c Almonds (blanched),

  12. -slivered

  13. Add sugar and curry powder to melted butter and mix well. Drain all fruit

  14. well. Arrange fruit and nuts in layers in casserole dish. There should be

  15. enough fruit to fill the dish about three-quarters full. Pour butter

  16. mixture over fruit.

  17. Bake at 325 degrees F. for one hour. Refrigerate overnight. Reheat at

  18. 350 degrees F. until hot before serving (about 10-15 minutes).

  19. NOTES:

  20. Baked fruit with curry sauce and nuts -- This dish can be served as a

  21. desert, alone, or on top of ice cream or pound cake (or both!). But, our

  22. favorite way of serving it is as a side dish at brunch on Christmas day. As

  23. long as I can remember, Mom has had this dish, along with an egg/cheese

  24. casserole, bacon and muffins for Christmas brunch. It is especially easy

  25. since you make it a day ahead of time. Yield: Serves 8-12.

  26. I use standard American "curry powder". Any other that you want to use

  27. should be ok. Adjust the amount of curry powder to your taste, or use

  28. cinnamon if you really don't like the flavor of curry.

  29. Use your imagination in choosing the fruits to go in it. Cherries and almonds are a must, but the rest is up to you. We use canned fruit, but

  30. fresh would be good too.

  31. : Difficulty: easy.

  32. 10 minutes preparation,

  33. 1 hour baking, overnight cooling.

  34. : Precision: approximate measurement OK.

  35. : Katherine Rives Albitz

  36. : Hewlett-Packard, Network Software R&D Lab, Fort Collins, Colorado USA

  37. : hpfcla!hpcnof!k

  38. albitz

  39. hplabs.hp.com

  40. : Copyright (C) 1986 USENET Community Trust --

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