"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

HOT CURRIED FRUIT Recipe

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This recipe for HOT CURRIED FRUIT, by , is from Italian-American Cuisine , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joan Luckett
Added: Tuesday, February 13, 2007

Category:
Category:

Ingredients:  
Ingredients:  
16 oz. sliced peaches
16 oz. pineapple chunks
16 oz. can sliced pears
16 oz. can apricot halves sliced
1 cup brown sugar
2 tspns. curry powder
6 Tblspns. butter
cup slivered almonds
8-10 maraschino cherries

Directions:
Directions:
Drain fruit and mix together. Place 1 layer in a 13 X 9 casserole dish. In saucepan mix brown sugar, curry powder, butter and almonds. Stir until heated and butter melts.

Pour of mixture over fruit. Layer again. Top with cherries.

Bake at 350 degrees for 60 minutes.

Make day before.

Number Of Servings:
Number Of Servings:
8 people
Preparation Time:
Preparation Time:
1 1/2 hours
Personal Notes:
Personal Notes:
This is yummy to serve for a brunch. It is a great hit and accompanies egg and sausage casseroles. I made this for company for brunch on the 4th of July. Even though it's a hot dish, it went over well. This is good for a holiday brunch anytime of the year.

 

 

 

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