0:00
- I'm so excited y'all about this recipe
0:02
'cause I have not made it in so long
0:08
and such a wonderful,
0:11
wonderful side dish for Easter.
0:14
In fact, I can only think
0:18
of one person when I'm making this recipe.
0:21
And that was my friend, Jeannie Sims.
0:24
And Jeannie was also from Albany.
0:28
We went to school together.
0:30
I was a couple years ahead of her, older than her,
0:34
but she and I both wound up in Savannah
0:36
and she owned a tour business.
0:41
And I was just starting The Bag Lady
0:45
and God bless Jeanie,
0:49
she gave me my first big catering job for 300 people.
0:56
Aunt Peggy had to come over and help.
0:58
I mean, it took my whole little family to get that job done,
1:03
but we did it and we did it well.
1:06
And I'll forever be grateful to Jeanie
1:09
for giving me that opportunity.
1:13
And Jeanie's no longer with us.
1:15
So rest in peace, my dear friend,
1:18
'cause I served this a lot,
1:21
because usually the crowd was forties,
1:27
fifties, sixties, you know,
1:29
and they all like fruit.
1:31
So it was always a hit.
1:33
And this is called hot curry fruit.
1:37
And you can do it a couple of different ways.
1:42
I've got a recipe using all fresh fruit,
1:48
because different fruits have different seasons
1:52
and it's hard to get all these fresh and at their peak.
1:56
So I really suggest using canned, that's what I always used,
2:01
'cause I knew I couldn't go wrong with that.
2:05
So I've got pears, peaches, pineapple
2:09
apricots, nuts and Maraschino cherries.
2:13
And I'm just gonna layer this in my dish
2:17
and you'll wanna make sure that your fruit is drained
2:28
because it could make your dish watery, you know,
2:33
if we are not careful. (phone rings)
2:36
That's probably Elaine calling me,
2:39
if somebody would answer
2:41
and ask if I could call her back now.
2:47
My buddy, Elaine Sebo, love her to pieces.
2:50
- [Assistant] Can she call you back?
2:58
- I'm kind of digging it like this rather than pouring it
3:00
all in because see the juice, I don't want
3:14
This pineapple, it reminds me of another recipe that I love
3:19
and that's baked pineapple casserole.
3:26
All right, now I'm going in with the apricots.
3:34
This is really a pretty dish with all the colors.
3:43
So if you can find the fresh fruit,
3:49
try it with that too.
3:54
The fresh fruit requires a little bit longer cooking.
4:01
How pretty. So pretty.
4:05
And the last thing that goes on is the pecans.
4:10
Or you can use walnuts, your nut of choice.
4:17
Okay, now we're gonna need some sauce
4:23
(hob switch clicking)
4:27
(hob switch clicking)
4:29
This stove is like me, it's getting old.
4:32
(hob switch clicking)
4:33
All right, I'm going to add my butter.
4:39
(stove switch clicking)
4:47
Hope that clicking doesn't drive y'all crazy.
4:51
All right, I've got a tablespoon of curry powder
4:58
and I've got my brown sugar.
5:02
It's either half a cup
5:04
or three quarters of a cup of brown sugar.
5:07
And then we've got the juice of one lemon.
5:19
So we are just gonna heat this up until it's dissolved.
5:23
Oops, piece of brown sugar's chunky.
5:34
You know, if you're like us
5:37
and you store your brown sugar in a canister,
5:41
if you'll cut just like a half a piece of bread
5:45
and throw in your brown sugar, it won't clump as bad.
5:49
That's a nice little tee up.
5:53
Okay, so it looks like this is dissolved
5:57
and it's going to go in a 350 degree oven.
6:00
And we just gonna cook it until it's hot and bubbly,
6:04
which depends on how hot your oven is.
6:12
And try to distribute that as evenly as possible.
6:28
That's it. See any more butter in there?
6:33
Oh yeah. Always one more drop.
6:37
Okay, till hot and bubbly.
6:42
You know, this is juicy.
6:46
Y'all, I bet it would be good
6:47
on top of a piece of poundcake.
6:51
- [Assistant] Or ice cream.
6:52
- With a little ice cream on top of that.
6:56
Just add a few more calories.
7:00
Oh my gosh, like I said, this brings back
7:02
so many good memories.
7:09
It's got a lot of nice juice on it
7:15
that would really add a lot
7:18
to slice of pound cake.
7:35
You know, a lot of people say,
7:37
"I don't like curry," but this is so good.
7:42
The curry marries perfectly with the fruit.
7:57
And this'll last in the refrigerator,
8:00
probably three or four days.
8:03
So it's one of those things you could make ahead.
8:06
[Assistant 2] So do you eat it cold or hot?
8:08
- Hot, hot curried fruit.
8:15
But you could eat it cold,
8:24
but I would prefer not to,
8:27
but it would be delicious on a scoop of vanilla ice cream.
8:32
So I guess that would make it cold, wouldn't it?
8:39
So y'all try this recipe.
8:43
It's a perfect Easter recipe.
8:45
Christmas, Thanksgiving, the first Sunday in every month,
8:49
the last Sunday in every month.
8:52
It's just a perfect, perfect side dish
8:58
for whatever you're having.
9:02
So there you go, Angels,
9:05
love and best dishes, and I hope y'all enjoy it.
9:12
Hey, y'all, it's Paula Deen.
9:13
Now, if you enjoyed this video, be sure to like it
9:17
and click the subscribe button as well as the notification
9:21
bell to be alerted when I post a video.
9:24
Love and Best Dishes Y'all.
