Print
Email
Add a photoServings: 2
Ingredients
- 1/3 c. butter
- 1/4 c. light brown sugar
- 2 to 3 tbsp. curry pwdr
- 1 (1 pound 14 ounce.) can pear halves
- 1 (1 pound 14 ounce.) can peach halves
- 1 (1 pound 14 ounce.) can pineapple slices
- 2 (1 pound 2 ounce.) cans yams, liquid removed
Directions
- Early in day: In pan, heat butter; add in sugar and curry; mix well. Heat oven to 325 degrees. Drain fruits and yams and pat dry with paper towels. Arrange in a 2 1/2 qt casserole or possibly ovenproof skillet. Pour curry mix over, then bake, uncovered, for 1 hour, basting occasionally. Remove and let stand at room temperature.
- About 30 min before serving, reheat casserole in 325 degree oven for 30 min. Serve hot with ham, turkey, chicken or possibly duck. Serves 12.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 73g | |
| Recipe makes 2 servings | |
| Calories 401 | |
| Calories from Fat 279 | 70% |
| Total Fat 31.78g | 40% |
| Saturated Fat 19.61g | 78% |
| Trans Fat 0.0g | |
| Cholesterol 81mg | 27% |
| Sodium 230mg | 10% |
| Potassium 167mg | 5% |
| Total Carbs 31.58g | 8% |
| Dietary Fiber 2.6g | 9% |
| Sugars 26.92g | 18% |
| Protein 1.35g | 2% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
_small.jpg "Autumn Gold Carrot Yam Soup"){kind=small}
