"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

HOT CURRIED FRUIT Recipe

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This recipe for HOT CURRIED FRUIT, by , is from WITH LOVE FROM THE THROGMARTIN FAMILY KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
JO THROGMARTIN (MAMS)
Added: Wednesday, July 9, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 (29-ounce) can peach halves, drained
1 (29-ounce) can pear halves, drained
2 (15-ounce) can apricot halves, drained
1 (20-ounce) can pineapple chunks, drained
1 small jar maraschino cherries, well drained
1/4 cup (1/2 stick) salted butter
1/2 cup packed brown sugar
1 tablespoon curry powder

Directions:
Directions:
Preheat oven to 325

1. Layer the peaches, pears, apricots, pineapple and cherries in a 7 x 11-inch baking dish.
2. Melt the butter in a small sauce pan. Add the brown sugar and curry powder and mix well. Drizzle over the fruit.
3. Bake, uncovered for 40 minutes.

Number Of Servings:
Number Of Servings:
Serves 8

 

 

 

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