Warm Curry Fruit Compote Recipe. Combine all ingredients in a large saucepan. Remove cover and simmer an additional 35 minutes or until liquid is.
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Cover and refrigerate until chilled. Combine pineapple and remaining fresh and dried fruit in a large bowl. Continue to simmer gently, uncovered, for 10 to 15 minutes or until the fruit has softened, and the syrup is thick.
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Add brown sugar and curry. Immerse the spice bundle in the pot with the fruit. To chill, cool about 2 hours, then spoon fruit into container; Pour mixture over the fruit mixture in the crock pot and stir gently.
Baking dish, combine the pineapple, peaches, apricots, pears and cherries; Pour mixture over the fruit mixture in the crock pot and stir gently. Cover and refrigerate until chilled. Directions melt butter in small pot, then add brown sugar and curry powder, stirring over low heat until sugar is dissolved. Stir until the sugar dissolves, adding a little water if the mixture seems dry.
Combine all fruits in a 2 1/2 quart dish, then pour curry sugar mixture over fruit, tossing gently to coat. Mix until fruit is evenly covered. In a small saucepan, melt butter over medium heat. Mix fruit together and and pour into a 9 x 12 x 2 inch baking dish. Immerse the spice bundle in the pot with the fruit.
Cover and cook on high setting about 2 1/2 hours. Add 4 cups water and start cooking over a very low heat. This is an excellent side dish to serve along with a breakfast or brunch egg dish or breakfast casserole.or top the warm fruit with some lightly sweetened whipped cream or whipped topping and toasted nuts or coconut for an easy and tasty dessert. Melt the butter and, in a small bowl, stir in the brown sugar and curry powder until well mixed. Combine all fruits in a 2 1/2 quart dish, then pour curry sugar mixture over fruit, tossing gently to coat.