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Curried Fruit Compote

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)53.9843
Energy (kCal)4626.1521
Carbohydrates (g)1191.0082
Total fats (g)14.4988
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350 degrees. | 2. Have a 2 quart covered casserole ready. | 3. Drain pineapple, reserving liquid. | 4. Combine pineapple and remaining fresh and dried fruit in a large bowl. | 5. In a small bowl, combine resrved pineapple juice with brown sugar and curry powder. | 6. Mix well and pour over fruit. Mix until fruit is evenly covered. | 7. Place in prepared casserole. Bake covered, 1 hour. | 8. Serve warm or cold. Top with yogurt if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pineapple chunk 1 315.8921 81.5442 1.4693 0.3673
    pear 1 ripe 131.1 35.029 0.828 0.322
    apple 1 unpeeled quartered cored sliced sweet 115.96 30.7963 0.5798 0.3791
    apricot 12 cut 892.8 206.832 26.04 7.254
    prune 12 cut 2948.4 780.6239999999999 24.4296 5.6160000000000005
    brown sugar 1/4 cup 209.0 53.9495 0.066 0.0
    curry powder 2 teaspoons 13.0 2.2332 0.5716 0.5604

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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