"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Hot Curried Fruit Recipe

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This recipe for Hot Curried Fruit, by , is from The Furey Family Cookbook, Second Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Leanna
Added: Thursday, November 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 16 oz. can peach halves, drained
1 16 oz. can sliced pears, drained
1 16 oz can pineapple chunks, drained
1 16 oz can apricot halves, drained
1 16 oz can pitted dark, sweet cherries, drained
1 6 oz jar marachino cherries
1 cup firmly packed brown sugar
1 T. curry powder
1/4 cup butter
1/4 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp salt
1 T. Lemon juice

Directions:
Directions:
Drain all fruit
Place in 13x9x2 baking dish
Sprinkle with sugar and curry powder, mix gently
Dot with butter
Sprinkle with remaining ingredients.

Refrigerate overnight.
Remove from refrigerator 15 minutes before baking
Bake at 325 for 30 minutes.

Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
From Lucille Semeraro - retired Kindergarten teacher at St. Leo's. I gave her a Furey cookbook when she was retiring and she was so happy she sent me this recipe. Thought it was only fitting to include it in the second edition.

 

 

 

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