Curried Fruit
Submitted by crantz
Baked curried fruit casserole with pears, peaches, pineapple, apricots, and cherries layered with slivered almonds in a buttery brown sugar curry glaze. A retro holiday side dish that’s best made a day ahead.
YIELD
8 servingsPREP
15 minCOOK
75 minREADY
90 minThis is the retro holiday side dish your aunt always brought to Christmas dinner and everyone quietly fought over seconds. It’s been around for decades because it just works.
Layers of canned fruit and slivered almonds get drenched in a warm glaze of melted butter, brown sugar, and curry powder, then baked low and slow until everything caramelizes into something sticky, golden, and fragrant.
The real secret? Make it the day before. An overnight rest in the fridge lets the curry-butter sauce soak into every piece of fruit. Reheat before serving and it’s even better than the first round.
Kitchen Tips
- Drain the fruit thoroughly. Excess juice will thin out the glaze and make the casserole watery.
- Don’t skimp on the curry powder. Three teaspoons sounds like a lot for fruit, but the sweetness of the brown sugar and fruit balance it out beautifully.
- Use this as a side for baked ham, roast pork, or turkey. The sweet-spicy fruit is a natural match for rich, savory meats.
Ingredients
Directions
Add sugar and curry powder to melted butter and mix well.
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.
Pour butter mixture over fruit.
Bake at 325℉ (160℃). for one hour.
Refrigerate overnight.
Reheat at 350℉ (180℃). until hot before serving (about 10 to 15 minutes).
Comments
