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Hot Curried Fruit presented by Grandma's Cottage Bed & Breakfast
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During the winter months this is wonderful addition to our country
breakfast.
1 can sliced peaches in heavy syrup (29 oz.)
1 can sliced pears in heavy syrup (29 oz.)
1 can fried apples (15 oz.)
1 can pineapple tidbits (20 oz.)
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 teaspoon curry powder
1/2 cup sugar
1 Tablespoon cornstarch mixed with a little water
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Drain all the fruit into a large bowl (reserve syrup) and cut the fruit
into chunks. Set aside.
Take reserve syrup and add spices and sugar. Bring to a boil for about 5
minutes then simmer for an additional 5 minutes. During your last minute
of simmering add cornstarch to the syrup to make the syrup slightly
thicken. Pour the hot syrup over the fruit and stir until fruit is coated.
Let set a room temperature until cool. Place in container and refridgerate
for at least 8 hours. Heat only the portions you want to serve. Will keep
in the refrigerator for two weeks.
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Grandma's Cottage Bed & Breakfast
Port Republic (Shenandoah Valley), Virginia
Step Back in Time and Enjoy the Slower Pace of Days Gone By...!
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Click here for pictures and information about the inn.
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More Grandma's Cottage Bed & Breakfast Recipes:
Breakfast Fruit Cobbler
| Breakfast Tea Bread
| Nana's Pumpkin Muffins
| Best Ever Muffins
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More Recipes
Fruit Dishes
| Miscellaneous Recipes
| Other Breakfast Recipes
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