Curried Fruit

 

Ingredients:

  • 1/3 Cup Butter or Margerine (reduce as desired)
  • ¾ Cup Brown Sugar, packed
  • 3-4 teaspoons Curry Powder
  • 1 No. 303 can Pear Halves
  • 1 No. 303 can Peach Halves
  • 1 No. 2 can Pineapple Chunks (or Tidbits)
  • 1 No. 2 can Apricot Halves (optional, tend to be mushy)
     No. 303 can is 29 ounces±
     No.    2 can is 16 ounces±

Instructions:

  1. Drain fruits a long time in colander.

  2. Save the juices, mix together, chill and dilute for a drink.

  3. Place drained fuit into a 1½ - 2 Quart cassarole dish.


  4. In a saucepan, melt the Butter.
  5. Add the Brown Sugar and Curry.
  6. Pour over fruit.


  7. Bake, uncovered, one hour in a 325°-350° oven.
Serve warm/hot.

Yield: 12 Servings

Flavor is better if dish stands, covered, in fridge, and reheated.
I add some maraschino cherries to the fruit (optional).