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Hot Curried Fruit

Southern.Crockpot's picture
Ingredients
  Golden raisins 1⁄2 Cup (8 tbs)
  Canned pear halves 29 Ounce, undrained (1 Can)
  Canned peach halves 29 Ounce, undrained (1 Can)
  Canned pineapple chunks 20 Ounce, undrained (1 Can)
  Canned pitted royal anne cherries 17 Ounce, undrained (1 Can)
  Canned apricot halves 16 Ounce, undrained (1 Can)
  Canned mandarin oranges 11 Ounce, undrained (1 Can)
  Sugar 1⁄4 Cup (4 tbs)
  All-purpose flour 3 Tablespoon
  Salt 1⁄4 Teaspoon
  Butter/Margarine 3 Tablespoon
  White wine 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1. Preheat the oven at 350°.
2. With boiling water cover raisins and soak for about 10 minutes.
3. Then drain and set aside.
4. Drain fruit, reserving all juice.
5. Stir reserved juice well, measure 3/4 cup and set aside.
6. Save the remaining juice for other uses.

MAKING
7. In a 13- x 9- x 2-inch baking dish, combine fruit and raisins stirring well and set aside.
8. In a medium saucepan, combine blending well sugar, flour and salt.
9. Gradually stir in reserved 3/4 cup fruit juice.
10. Add butter and cook over medium heat, stirring constantly, until mixture comes to a boil.
11. Let it boil for 1 minute, stirring constantly and then remove from heat.
12. Gradually stir in wine and curry powder.
13. Fold sauce into fruit, mixing well.
14. Cover fruit mixture and let it stand for 3 hours.
15. Bake in the preheated oven for 30 minutes.

SERVING
16. Serve the curried fruit with the cooked juices hot or cold.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Restriction: 
Vegetarian
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
40 Minutes
Ready In: 
60 Minutes
Servings: 
8

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