Hot Curried Fruit Compote Recipe
Ingredients
| Peach | 1 Pound | |
| Pear | 1 Pound | |
| Apricot | 1 Pound | |
| Pineapple chunks | 1 Pound | |
| Bananas | 4 Medium, sliced | |
| Maraschino cherries | 15 | |
| Walnut halves | 1/3 Cup (16 tbs) | |
| Margarine | 1/3 Cup (16 tbs) | |
| Brown sugar | 2/3 Cup (16 tbs) | |
| Curry powder | 1/2 Teaspoon |
Directions
MAKING
1) Drain the canned fruit.
2) In a slow cooker, put the drained fruit and add the bananas.
3) All over the top, scatter the walnuts and cherries.
4) Melt the margarine in a skillet. Add the curry powder and sugar and mix well. Pour the mixture over the fruit.
5) Cook over low heat for 2 hours.
SERVING
6) Can be served hot as a side dish to pork, beef or poultry or warm as a dessert. Can also be served cold as a topping for ice cream.
1) Drain the canned fruit.
2) In a slow cooker, put the drained fruit and add the bananas.
3) All over the top, scatter the walnuts and cherries.
4) Melt the margarine in a skillet. Add the curry powder and sugar and mix well. Pour the mixture over the fruit.
5) Cook over low heat for 2 hours.
SERVING
6) Can be served hot as a side dish to pork, beef or poultry or warm as a dessert. Can also be served cold as a topping for ice cream.
Chef
