Hot Curried Fruit
Hot curried fruit is perfect as a sweet side dish or a topping for yogurt or oatmeal. Curry powder and cinnamon adds a spicy, aromatic touch to peaches, pineapple and sweet cherries.
Servings 6 people
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 2 teaspoons curry powder
- 14.5 ounce can sliced pears drained
- 14.5 ounce can sliced peaches drained
- 20 ounce can pineapple chunks in water drained
- 14.5 ounce can pitted sweet cherries (not cherry pie filling) drained
Preheat oven to 350 degrees.
In a small saucepan, melt butter over medium heat.
Add brown sugar and curry. Stir until mixture is combined.
Mix fruit together and and pour into a 9 x 12 x 2 inch baking dish.
Pour butter mixture over fruit and stir to combine.
Bake uncovered for 30 minutes until syrup is bubbling.
Storage. Hot curried fruit should be stored in an airtight container in the refrigerator within two hours. Consume within one week.
Freezing. This dish cannot be frozen.
Reheating. Hot curred fruit can be reheated in the oven, on the stovetop or in the microwave. For the oven, preheat the oven to 350°F. Pour the fruit into an oven safe dish and bake for 10 minutes or until the fruit is heated through. For stovetop, pour the fruit into a medium saucepan. Cover and heat over medium heat until the fruit is heated through, about 10-15 minutes. For the microwave, place the fruit in a microwave safe bowl. Heat for 1-2 minutes, depending on the strength of your microwave, until heated through.
Serving: 1cup | Calories: 454kcal | Carbohydrates: 78g | Protein: 2g | Fat: 16g | Saturated Fat: 9g | Monounsaturated Fat: 4g | Cholesterol: 41mg | Sodium: 145mg | Potassium: 360mg | Fiber: 3g | Sugar: 72g | Vitamin A: 525IU | Vitamin C: 3.7mg | Calcium: 38mg | Iron: 0.5mg