Curried Fruit Recipe
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Curried Fruit
4 kg fruit (pears, peaches, pineapple, a
12 cherries
150 g light brown sugar
15 ml curry powder
150 g melted butter
100 g blanched, slivered almonds
1. Add sugar and curry powder to melted butter and mix well.
2. Drain all fruit well. Arrange fruit and nuts in layers in casserole
dish. There should be enough fruit to fill the dish about three-quarters
full.
3. Pour butter mixture over fruit.
4. Bake at 160 øC for one hour.
5. Refrigerate overnight. Reheat at 175 øC until hot before serving
(about 10-15 minutes).
Author's Notes:
This dish can be served as a desert, alone, or on top of ice cream or
pound cake (or both!). But, our favorite way of serving it is as a side
dish at brunch on Christmas day. As long as I can remember, Mom has had
this dish, along with an egg/cheese casserole, bacon, and muffins for
Christmas brunch. It is especially easy since you make it a day ahead of
time.
I use standard American ``curry powder''. Any other that you want to
use should be ok. Adjust the amount of curry powder to your taste, or use
cinnamon if you really don't like the flavor of curry. Use your
imagination in choosing the fruits to go in it. Cherries and almonds are a
must, but the rest is up to you. We use canned fruit, but fresh would be
good too.
Difficulty : easy.
Precision : approximate measurement OK.
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Per Serving (excluding unknown items): 2516 Calories; 131g Fat (44.0%
calories from fat); 19g Protein; 355g Carbohydrate; 32g Dietary Fiber;
328mg Cholesterol; 1319mg Sodium. Exchanges: 0 Grain(Starch); 18 1/2
Fruit; 24 1/2 Fat; 9 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0
Preparation Time: 0:00 |
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Dieting tips
If you enjoy your food, but need to become slim and enhance your general wellbeing, among other things you really should decide on a methodically calculated sensible meal plan. Ideally, this must include five measures of fruit/vegetables on a daily basis and embrace the correct mix of fat, carbohydrates and protein.
When starting a weight loss program, people usually become obsessed with supermarket and branded food items labelled as 'low in fat'. This is often a miscalculation, in that a food item may be low in fat content, but still elavated in calories.
In planning a meal plan, the most important step is to also endeavour to lower your ingestion of refined carbohydrate, salt and fats.
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