Curried Fruit
Elevate your next dinner party or holiday gathering with this vibrant and flavorful Curried Fruit recipe. Combining the natural sweetness of pineapple chunks, peach and pear halves, and maraschino cherries with a luscious spiced sauce made from butter, brown sugar, curry powder, cinnamon, and nutmeg, this dish is a harmonious blend of sweet and savory. Baked to perfection in just 40 minutes, this easy-to-make side dish delights the palate with its warming spices and irresistible caramelized glaze. Perfect as a unique complement to savory roasts or a stand-alone dessert served with a scoop of vanilla ice cream, this Curried Fruit recipe is a versatile crowd-pleaser that’s both comforting and gourmet. Optimize your table with this beautifully colorful and aromatic dish that’s sure to become a seasonal favorite!
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Recipe Information
Ingredients
- 20 ounces canned pineapple chunks
- 29 ounces canned peach halves
- 29 ounces canned pear halves
- 10 ounces maraschino cherries
- 0.75 cups brown sugar
- 0.5 cups unsalted butter
- 1 teaspoons curry powder
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
Instructions
Preheat your oven to 350°F (175°C).
Drain the pineapple chunks, peach halves, and pear halves, reserving 1/4 cup of the combined juices. Set the fruits aside.
In a small saucepan, melt the butter over medium-low heat. Once melted, stir in the brown sugar, curry powder, ground cinnamon, and ground nutmeg to create a smooth, spiced sauce.
Place the drained pineapple chunks, peach halves, and pear halves into a large, greased 9x13-inch baking dish. Distribute the maraschino cherries evenly among the other fruits for a pop of color.
Pour the prepared curry sauce evenly over the fruit in the baking dish.
Bake in the preheated oven for 35-40 minutes or until the fruit is warmed through and the sauce is bubbling gently.
Remove from the oven and allow to cool slightly before serving. This dish can be served warm as a side or even as a dessert paired with vanilla ice cream.
Nutrition Facts
Calories |
2665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.3 g | 64% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 821 mg | 36% | |
| Total Carbohydrate | 540.8 g | 197% | |
| Dietary Fiber | 31.6 g | 113% | |
| Total Sugars | 432.6 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 268 mg | 21% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 2273 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
