* Exported from MasterCook *
Hot Curried Dried Fruit - Southern USA
Recipe By :Adapted from "Nathalie Dupree's Comfortable Entertaining" (Viking, 1998).
Serving Size : 12 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowFat (Less than 25%) Veggie
Serving Size : 12 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowFat (Less than 25%) Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds mixed dried fruit -- such as apricots, apples, cherries, cranberries, figs, peaches and raisins (coarsely chopped, if desired)
1/2 cup dry sherry -- or Madeira (may substitute chicken broth for a nonalcoholic version)
8 tablespoons salted butter -- (1 stick)
1/2 cup brown sugar -- light or dark (packed)
4 teaspoons curry powder
1 teaspoon ground cumin
1 cup low-sodium chik'n broth -- (may substitute vegetable broth, in that case, add an extra dash of dry sherry or Madeira)
-------- ------------ --------------------------------
2 pounds mixed dried fruit -- such as apricots, apples, cherries, cranberries, figs, peaches and raisins (coarsely chopped, if desired)
1/2 cup dry sherry -- or Madeira (may substitute chicken broth for a nonalcoholic version)
8 tablespoons salted butter -- (1 stick)
1/2 cup brown sugar -- light or dark (packed)
4 teaspoons curry powder
1 teaspoon ground cumin
1 cup low-sodium chik'n broth -- (may substitute vegetable broth, in that case, add an extra dash of dry sherry or Madeira)
Combine the fruit and sherry or Madeira in a large bowl; cover and let sit
overnight (to macerate). Most of the liquid should be absorbed.
overnight (to macerate). Most of the liquid should be absorbed.
Preheat the oven to 350 degrees.
Melt the butter in a large ovenproof skillet or saute pan over medium
heat. Add the brown sugar, curry powder and cumin; cook for a few minutes,
stirring to combine. Add the macerated fruit and toss to coat evenly, then
add the broth and mix well. Transfer to the oven and bake for 45 minutes
to 1 hour, stirring the mixture every 15 minutes or so to prevent burning.
The fruit should be evenly coated and glazed.
heat. Add the brown sugar, curry powder and cumin; cook for a few minutes,
stirring to combine. Add the macerated fruit and toss to coat evenly, then
add the broth and mix well. Transfer to the oven and bake for 45 minutes
to 1 hour, stirring the mixture every 15 minutes or so to prevent burning.
The fruit should be evenly coated and glazed.
Serve warm, cold or at room temperature.
Makes 12 servings
299 calories, 8g fat, 5g saturated fat, 20mg cholesterol, 68mg sodium, 58g
carbohydrates, 6g dietary fiber, 9g sugar, 2g protein.
carbohydrates, 6g dietary fiber, 9g sugar, 2g protein.
MAKE AHEAD: The fruit needs to macerate overnight, with an occasional
stir. The curried dried fruit can be prepared, covered and refrigerated up
to 2 weeks in advance.
stir. The curried dried fruit can be prepared, covered and refrigerated up
to 2 weeks in advance.
There was a time when this Southern condiment/side dish was made with
canned fruit. Cookbook author Nathalie Dupree and her assistant, Margaret
Ann Surber, updated an old recipe by using dried fruit.
canned fruit. Cookbook author Nathalie Dupree and her assistant, Margaret
Ann Surber, updated an old recipe by using dried fruit.
The recipe doubles easily; use a Dutch oven (without the lid) instead of 2
skillets or saute pans.
skillets or saute pans.
ChupaNote: this recipe did very well overnight in the slow cooker on LOW.
I also added 1/4 teaspoon ground Aleppo red pepper.
I also added 1/4 teaspoon ground Aleppo red pepper.
Cuisine:
"Southern USA"
Source:
"The Washington Post"
S(Formatted by Chupa Babi):
"Dec 2012"
- - - - - - - - - - - - - - - - - - -
"Southern USA"
Source:
"The Washington Post"
S(Formatted by Chupa Babi):
"Dec 2012"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 291 Calories; 8g Fat (24.5%
calories from fat); 3g Protein; 55g Carbohydrate; 6g Dietary Fiber; 21mg
Cholesterol; 99mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2
Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.
calories from fat); 3g Protein; 55g Carbohydrate; 6g Dietary Fiber; 21mg
Cholesterol; 99mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2
Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 222 0 0 0 20113
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