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Baked Curried Fruit Recipe
|Canned sliced peaches in unsweetened juice||20 Ounce (1 Can)|
|Canned bing cherries plus juice||20 Ounce (1 Can, No Sugar Added)|
|Canned juice packed pineapple chunks||20 Ounce (1 Can, No Sugar Added)|
|Canned mandarin oranges in light syrup||22 Ounce (2 Cans, 11 Ounces Each)|
|Vegetable oil spray||1 Tablespoon|
|Firmly packed light brown sugar||2⁄3 Cup (10.67 tbs)|
|Curry powder||2 Teaspoon|
|Margarine||2 Tablespoon (Acceptable)|
Serving size: Complete recipe
Calories 2662 Calories from Fat 338
% Daily Value*
Total Fat 38 g58.5%
Saturated Fat 6.3 g31.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 266.2 mg11.1%
Total Carbohydrates 584 g194.7%
Dietary Fiber 35.5 g141.9%
Sugars 511.5 g
Protein 8 g16.9%
Vitamin A 110.3% Vitamin C 726.4%
Calcium 19.5% Iron 38.3%
*Based on a 2000 Calorie diet
Pour fruit into colander, cover and refrigerate 1 to 2 hours, or until all juice has run off.
Preheat oven to 300° F.
Lightly spray a shallow casserole (8-X-12 inches, or similar size) with vegetable oil.
Add fruit and set aside.
In a small bowl, combine brown sugar and curry powder.
Distribute over fruit.
Sprinkle with lemon juice and dot with margarine.
Cover and bake 1 hour.