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Hot Curried Fruit Compote

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Ingredients
  Canned peach halves 1 Pound
  Canned pear halves 1 Pound
  Canned apricot halves 1 Pound
  Canned pineapple chunks 1 Pound
  Bananas 4 Medium, sliced
  Maraschino cherries 15
  Walnut halves 1⁄3 Cup (5.33 tbs)
  Margarine 1⁄3 Cup (5.33 tbs)
  Brown sugar 2⁄3 Cup (10.67 tbs)
  Curry powder 1⁄2 Teaspoon (Or Use According To Taste)
Directions

MAKING
1) Drain the canned fruit.
2) In a slow cooker, put the drained fruit and add the bananas.
3) All over the top, scatter the walnuts and cherries.
4) Melt the margarine in a skillet. Add the curry powder and sugar and mix well. Pour the mixture over the fruit.
5) Cook over low heat for 2 hours.

SERVING
6) Can be served hot as a side dish to pork, beef or poultry or warm as a dessert. Can also be served cold as a topping for ice cream.

Recipe Summary

Difficulty Level: 
Medium
Channel: 
VeganLife
Cuisine: 
European
Method: 
Slow Cooked
Restriction: 
Vegan, Vegetarian
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
120 Minutes
Ready In: 
130 Minutes
Servings: 
10

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4.278125
Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 287 Calories from Fat 72

% Daily Value*

Total Fat 8 g12.6%

Saturated Fat 1.3 g6.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 11.5 mg0.5%

Total Carbohydrates 56 g18.7%

Dietary Fiber 4 g16%

Sugars 44.9 g

Protein 1 g2.5%

Vitamin A 12.8% Vitamin C 12.9%

Calcium 3% Iron 10.1%

*Based on a 2000 Calorie diet

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Hot Curried Fruit Compote Recipe