Curried Fruit Sauce Recipes

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MOM'S CURRIED FRUIT



Mom's Curried Fruit image

This is my favorite traditional side dish for our holiday meals... it may sound a bit on the weird side... but go for it!

Provided by Carrie

Categories     Side Dish     Curry Side Dish Recipes

Yield 9

Number Of Ingredients 9

1 (16 ounce) can sliced pears, well drained
1 (20 ounce) can pineapple chunks, drained
1 (15 ounce) can apricot halves, drained
2 (15 ounce) cans sliced peaches
1 (4 ounce) jar maraschino cherries
¼ cup packed brown sugar
¼ cup white sugar
3 teaspoons curry powder
2 tablespoons butter

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.

Nutrition Facts : Calories 250.6 calories, Carbohydrate 57.6 g, Cholesterol 6.8 mg, Fat 2.8 g, Fiber 3.1 g, Protein 0.8 g, SaturatedFat 1.6 g, Sodium 43.9 mg, Sugar 35 g

HOT CURRIED FRUIT



Hot Curried Fruit image

Baked and served hot, this soothing side dish is made with a colorful blend of handy canned fruits. It's simple to prepare yet special enough to serve at an Easter buffet. -Elizabeth Hunter, Prosperity, South Carolina

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 12 servings.

Number Of Ingredients 8

2 cans (15 ounces) apricot halves, drained
1 can (29 ounces) pear halves, drained
1 can (29 ounces) peach halves, drained
1 can (20 ounces) pineapple chunks, drained
3/4 cup golden raisins
1/4 cup butter
1/2 cup packed brown sugar
1 teaspoon curry powder

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.

Nutrition Facts : Calories 244 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 54mg sodium, Carbohydrate 55g carbohydrate (49g sugars, Fiber 3g fiber), Protein 1g protein.

HOT CURRIED FRUIT



Hot Curried Fruit image

Another recipe featuring curry from a friend of mine. This one is just amazing. I think its my favorite desert of all time. You can serve it just as a hot fruit side dish or spoon it over ice cream or pound cake. You have to try it to appreciate it.

Provided by Kathie Carr

Categories     Fruit Desserts

Time 50m

Number Of Ingredients 9

1 can(s) (20 ounce) unsweetened pineapple chunks
1 can(s) (16.5 ounce) pitted dark sweet cherries, drained
1 can(s) (15 ounce) pear halves, drained
1 can(s) (15 ounce) peach halves, drained
3/4 c packed brown sugar
1/4 c melted butter
1 tsp sweet curry powder
1 tsp cinnamon
1/2 tsp nutmeg

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.

HOT CURRIED FRUIT



Hot Curried Fruit image

Curry powder, brown sugar, and canned fruits come together in this wonderful recipe that can be eaten as a side dish (great with a pork roast!) or serve as a dessert (spoon over some vanilla ice cream-yum!) I hope you enjoy this!!

Provided by TGirl

Categories     Dessert

Time 35m

Yield 12 serving(s)

Number Of Ingredients 8

29 ounces canned apricot halves, drained
29 ounces canned pear halves in natural juice, drained
29 ounces canned peach halves, drained
20 ounces canned pineapple chunks, drained
3/4 cup golden raisin
1/4 cup butter
1/2 cup brown sugar
1 teaspoon curry powder

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.

CURRIED FRUIT



Curried Fruit image

Add curry powder to this fruit salad for flavorful twist - a delicious side dish made in a slow cooker!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 3h10m

Yield 12

Number Of Ingredients 8

1 can (20 ounces) pineapple chunks in juice or syrup, drained
1 can (15 1/4 ounces) sliced pears, drained
1 can (15 1/4 ounces) sliced peaches, drained
1 can (15 1/4 ounces) apricot halves, drained
1/2 cup maraschino cherries, drained
2/3 cup packed brown sugar
1/3 cup margarine or butter, melted
2 to 3 teaspoons curry powder

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.

Nutrition Facts : Calories 180, Carbohydrate 35 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 10 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 80 mg

CHICKEN IN CURRY SAUCE WITH FRUIT



Chicken in Curry Sauce With Fruit image

This is a recipe from Austria. It's nothing like authentic curry dishes from India, but it is very nice, with a good curry taste that doesn't burn the palate. The fruit really makes the dish.

Provided by greenery

Categories     Curries

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

2 chicken breasts, cooked and shredded
5 tablespoons unsalted butter
1 small onion
2 tablespoons flour
1 tart apple
1 large banana
1 ripe peaches or 1 nectarine
1 cup grapes, sliced in half
1/4 cup dried cherries (optional)
2 tablespoons yellow curry powder (or to taste)
1/2 cup chicken broth
1 cup heavy cream or 1 cup half-and-half
4 cups cooked rice

Steps:

  • Melt butter in a large, heavy skillet.
  • Finely chop onion, and simmer in the butter until soft but not brown. Lower heat to medium.
  • Cut all the fruit into small pieces. Add all fruit except the cut up bananas at this point.
  • Stir gently until warmed through.
  • Add the flour and stir until it's been incorporated, about one minute.
  • Add curry and chicken broth.
  • Add the bananas.
  • Let simmer on low heat for five minutes.
  • Add cream and stir.
  • Add cooked shredded chicken breast.
  • Let it all come back to a low simmer.
  • Serve over rice.

Nutrition Facts : Calories 821, Fat 44.5, SaturatedFat 25.1, Cholesterol 166.1, Sodium 169.4, Carbohydrate 83.7, Fiber 4.4, Sugar 17, Protein 23.4

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