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Ginger or Curry and Fruit ~~ Great Brunch Recipes

Updated on April 14, 2013

Peaches, Pears, and Pineapple

Peaches Still on the Tree
Peaches Still on the Tree | Source
Pineapples from the Islands
Pineapples from the Islands | Source
Burnished Crimson Pears
Burnished Crimson Pears | Source
Peaches Ready to Eat
Peaches Ready to Eat | Source
Pears Everywhere
Pears Everywhere | Source
Stacks of Pineapples
Stacks of Pineapples | Source
Apples. Apples, Apples
Apples. Apples, Apples | Source
Fresh Green Pears
Fresh Green Pears | Source
North Georgia Peaches
North Georgia Peaches | Source
Harvest Gold Pears
Harvest Gold Pears | Source
California Grapes
California Grapes | Source

A Baker - Ast Family Favorite

My mother, Betty Joe Baker, was a southern girl, born and raised in Georgia. Her parents had been raised on farms and knew, as they were fond of telling us children, "the meaning of hard work." Betty Joe grew up a city girl, but there were lots of visits to aunts and uncles who still farmed and extolled the virtues of fruits and vegetables.

Naturally enough, when my mother set up her own household, one of her chief priorities was making sure that her children ate fruit every day, sometimes several times a day. There were baked apples for breakfast (cinnamon and honey poured into the cored out centers), oranges and bananas, wedges of cantaloupe and honeydew, and lots of other in-season fruits.

This was 40 years ago and grocery stores only carried the fruits and vegetables that were in season. So during the long winter months we had lots of applesauce and other canned and jarred fruits. Then one Christmas Season, while planning a fancy brunch for family and friends, my mother decided she wanted to have a "Curried Fruit Compote."

I had never heard her use the word "compote" before and had no idea what one was. But it was almost Christmas and company was coming and we had just put the good tablecloth on the table, so surely, a "compote" was a rare, exotic, and highly desirable dish. The ingredients didn't turn out to be all that rare or exotic, but I did decide that a curried fruit compote was a desirable thing.

A Simple Curried Fruit Compote

You will need: 16 ounce can of sliced peaches, 16 ounce can of sliced pears, 16 ounce can of chunk pineapple, 1/3 cup brown sugar (light or dark), 1 ½ teaspoons curry powder, ½ teaspoon cinnamon, ¼ teaspoon salt, ¼ cup melted butter or margarine, ¼ cup slivered almonds

Drain the three cans of fruit (save the juice for something else, it is wonderful mixed half and half with Sprite or tea) and layer in an oven proof glass casserole dish. Add the sugar, salt, and spices to the melted butter, stirring until well dissolved. Pour mixture over fruit and stir gently. Cover with foil and bake for 30 minutes in a 325 degree oven. Remove foil, stir gently, sprinkle slivered almonds over the fruit and return to the oven for a final 15 minutes.

Serving Suggestion - Brunch

This can be served right out of the oven or allowed to cool a bit first. It could be served as a dessert with simple cookies or pound cake, but my mother always served it as an accompaniment to the meal. For breakfast or brunch, she might serve it alongside bacon and eggs, Denver Omelets, Quiche Lorraine (actually, any quiche will do, especially your family favorite), or Cheese Grits.

Now Wait - Cheese Grits are not Grits

If you are not a grits person, don’t wrinkle up your nose and judge them until you have had them, and not that inedible instant stuff which is for small children who don’t know any better. For example, in spite of my maternal grandmother’s concerted efforts, I never became a grits person. But Cheese Grits, made with butter, a mild cheese, not a sharp cheddar, black pepper, and maybe just a touch of garlic, well quite simply, they are to die for. If garlic is not your thing, leave it out and whether you go very light or rather heavy on the black pepper is also up to you.

Serving Suggestion - Sunday Dinner

Back to my mother and her cooking. She frequently served curried fruit alongside any meal which featured pork chops, ham, or roasted chicken; these were usually Sunday dinners or company meals. With four children and a tight budget, Monday through Saturday nights were for spaghetti, tuna casserole, macaroni and cheese, vegetable soup, baked beans, and grilled cheese sandwiches.

How Curried Fruit Compote Became Hot Gingered Fruit (and other tales)

After I was married, I discovered my husband did not care for (well, he absolutely despised) anything with curry powder in it. So, after twenty years, my mother’s Curried Fruit Compote became my Hot Gingered Fruit.

If you want to try the gingered version, all you need to do is replace the curry powder with I teaspoon of ground ginger and increase the cinnamon from ½ teaspoon to 1 teaspoon.

Oh, and the slivered almonds can be chopped pecans. I have also served this without any nuts at all and nobody complained. :) Gently warmed up leftovers are delicious. You might want to try this before the weather warms up. :)

Comments are always welcome and appreciated.

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    • Frank Atanacio profile image

      Frank Atanacio 5 years ago from Shelton

      Phdast.. very useful and interesting hub.. a complete guide here.. Frank

    • healingsword profile image

      Ann Wehrman 5 years ago from California

      Hi Phdast, Wow, beautiful pictures of the fruit, excellent suggestions from Amazon, your own engaging text, and recipes I can't wait to try--both the curried and the gingered fruit recipes, as well as the cheese grits. Great Hub--thank you.

    • phdast7 profile image

      Theresa Ast 5 years ago from Atlanta, Georgia

      Hi Frank - Complete - the perfect adjective. When I was younger I never cared for cookbooks, until I found one that combined narrative story-telling with recipes.

      I enjoyed the many recipe Hubs on HP for the same reason and decided to throw my hat into the ring. I have enjoyed the family story-telling aspect quite a bit...a nice change from academics. :) Hope all is well with you. :)

    • phdast7 profile image

      Theresa Ast 5 years ago from Atlanta, Georgia

      Hi healingsword - What a wonderful and generous comment. You touched on very aspect of the Hub. Nice. Glad you are going to try all of them. :)

    • profile image

      Sueswan 5 years ago

      Hi Theresa,

      This recipe sounds yummy and I would say perfect for any time of the year.

      Could you sprinkle oats over this one and make a crumble?

      Voted up and awesome.

      Take Care and have a good evening. :)

    • phdast7 profile image

      Theresa Ast 5 years ago from Atlanta, Georgia

      Hi Sue - I don't see why you couldn't sprinkle oats or even granola over it and make a crumble. What a great idea! Thanks, and you have a great evening as well. :)

    • Natashalh profile image

      Natasha 5 years ago from Hawaii

      Wow, this sounds amazing. I love ginger and warm fruits. It's cool and rainy today - the perfect day for this recipe!

    • phdast7 profile image

      Theresa Ast 5 years ago from Atlanta, Georgia

      We love it. I hope it turns out well for you. Thanks for the read and the comment. :)

    • alocsin profile image

      alocsin 5 years ago from Orange County, CA

      Never though to mix curry with fruit compote. Voting this Up and Useful.

    • phdast7 profile image

      Theresa Ast 5 years ago from Atlanta, Georgia

      Thanks for the votes. The curry version is pretty good, more exotic tasting perhaps. But for people who don't care for curry (my three sons, of course) the gingered version is good, too. :)

    • molometer profile image

      molometer 5 years ago

      What a great idea and so versatile.

      Three of my favourite things. Fruits, ginger and curry.

      I think this would be a great way to preserve excess fruit, for those long winters on the farm.

      Betty Joe and yourself had a great education from your Grandma.

    • phdast7 profile image

      Theresa Ast 5 years ago from Atlanta, Georgia

      Hi Michael- It is amazing to think aboutt he drying and canning and preserving farm women did in addition to the normal farm chores and keeping their men folk well fed. I don't know how they did it. the men or the women.

      Most of us are pretty far removed from the 12 or more hours a day of hard labor that they accomplished. I guess you do what you have to and what is normal where you live and how you grew up.

      We did get quite an education from my grandmother. Thanks for stopping by and commenting. :) Theresa

    • AliciaC profile image

      Linda Crampton 5 years ago from British Columbia, Canada

      You have some lovely recipe ideas, phdast7! I'm sure that I would love the hot gingered fruit, and the curried version sounds very interesting. I'm looking forward to trying it!

    • DreamerMeg profile image

      DreamerMeg 4 years ago from Northern Ireland

      That sounds interesting. We love real curries in our house. I also love ginger and have learned to like cinnamon over the years. Must try this as an accompaniment alongside a curry. Thanks very much.

    • phdast7 profile image

      Theresa Ast 4 years ago from Atlanta, Georgia

      Morning DreamerMeg - Well if you love curry and ginger, then this recipe was designed for you. You can also swap out the combination of fruit and see if you like that better. Thanks for commenting. Take care.

    • profile image

      ignugent17 4 years ago

      Very useful and healthy.

      Voted up and more!

    • AudreyHowitt profile image

      Audrey Howitt 4 years ago from California

      I will have to try this--I am a sucker for curry! And it is so good for you--Sharing this Theresa!

    • RTalloni profile image

      RTalloni 4 years ago from the short journey

      Compotes are an elegant addition to meals. Thanks for sharing your recipe(s)!

    • L.L. Woodard profile image

      L.L. Woodard 4 years ago from Oklahoma City

      I'm not sure which of these dishes I'm going to try first, but I wager both will be a hit when served.

      Voted up and shared.

    • phdast7 profile image

      Theresa Ast 4 years ago from Atlanta, Georgia

      Hello L.L. -- They are both pretty good. I hope your family will enjoy them. Thanks for the vote, comments and sharing. Your kindness is appreciated. :)

    • phdast7 profile image

      Theresa Ast 4 years ago from Atlanta, Georgia

      Hi ignugent -- Thanks for stopping by, and commenting. It is healthy and pretty quick and easy. I like the versatility; it goes with so many different things. Have a great week. :)

    • Letitialicious profile image

      Letitialicious 4 years ago from Paris via San Diego

      What an interesting notion. We used lots of spices with fruit, why not curry? I'm sure it's delicious and intend to find out!

    • phdast7 profile image

      Theresa Ast 4 years ago from Atlanta, Georgia

      Hello RT - They are elegant aren't they. My grandmother always served them in this lovely ivory colored tureen. When she got it out of the china cabinet we knew something special was about to happen. Thanks for commenting. :)

    • phdast7 profile image

      Theresa Ast 4 years ago from Atlanta, Georgia

      Hi Audrey -- My mother loved to learn new cuisines. We lived in Greece for three years. Then two years in the Philippines produced both oriental and Indian dishes and she began cooking with Curry. Greek is still my favorite, (lemon, garlic, eggplant, peppers, tomatoes), but I do like curry. Enjoy! :)

    • phdast7 profile image

      Theresa Ast 4 years ago from Atlanta, Georgia

      Letitia -- Glad to have you visit. Go light on the curry the first time if you don't use it very often. Some people do not care for it, but then there is always ginger! :) Have a great weekend. :)

    • rebeccamealey profile image

      Rebecca Mealey 4 years ago from Northeastern Georgia, USA

      Your curried fruit compote sounds awesome. I too grew up with loads of fresh fruit available. I firmly believe in their health benefits. What a great share! Thanks!

    • phdast7 profile image

      Theresa Ast 4 years ago from Atlanta, Georgia

      Great to hear from you. Our family does love this with Curry or Ginger. We just had a cold snap...probably a good time to make some. Hmmm, toasted English Muffins, Scrambled Eggs, Cheese Grits, and Gingered Fruit. :) Think I will invite the family over. :) ~~Theresa

    • Pavlo Badovskyy profile image

      Pavlo Badovskyi 4 years ago from Kyiv, Ukraine

      I should show it to my wife . Hope she would like the recipe. Alas I am not good in cooking:)

    • phdast7 profile image

      Theresa Ast 4 years ago from Atlanta, Georgia

      Pavlo - Definitely show it to your wife, because it really is very easy....and I bet it wouldn't be hard to substitute other fruits in the dish if need be. Hope your family is doing well. Happy Holidays! :)

    • JayeWisdom profile image

      Jaye Denman 4 years ago from Deep South, USA

      Theresa....The photos are lovely, and the thought of curried fruit makes my tongue tingle with anticipation!

      As for grits--cheese or otherwise--it's a staple in my pantry (the organic, non-GMO variety, that is). I am a product of the Deep South, after all, and adore grits! I like lots of pepper on mine and always eat a hearty serving!


    • phdast7 profile image

      Theresa Ast 4 years ago from Atlanta, Georgia

      Hello Jaye - Grits are indeed a staple, a far too often maligned staple, in my opinion. :) Lots of pepper sounds just right. Thanks for commenting. Hope your Chritmas preparations are going well. Blessings. :) ~~Theresa

    • rebeccamealey profile image

      Rebecca Mealey 3 years ago from Northeastern Georgia, USA

      Bless your mother's heart! What a wonderful way to serve fruit. Shared and pinned!

    • phdast7 profile image

      Theresa Ast 3 years ago from Atlanta, Georgia

      It is one of her nest recipes and can be used i with so many meals. Its one of my oldest hubs. Glad I decided to revive it today/ :)

    • Peggy W profile image

      Peggy Woods 3 years ago from Houston, Texas

      I can relate to eating fresh fruits in season and jarred and tinned fruits during the winter when I was a child. My mother put up peaches, applesauce and loads of tomatoes, etc. Now we can get fresh fruits year round in grocery stores with the global economy. UUI votes. Enjoyed reading this.

    • phdast7 profile image

      Theresa Ast 3 years ago from Atlanta, Georgia

      Hi Peggy - It was different "back when" wasn't it? My experience was the same as yours. Now my children, born in the mid and late 1970s could have had any fruit year round. Now, we didn't because prices were so, but we could have. Tomatoes! Oh what a memory. I think I canned more tomatoes than anything else. :) Thanks so much for reading and commenting. :)

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