"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Hot Curried Fruit Recipe

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

Contributor:  
Contributor:  
Doug & Jessica Taylor
Added: Monday, July 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
29 oz. can pear halves
20 oz. can chunk pineapple
29 oz. can peach halves
29 oz. can apricot halves
1/2 c. butter
1 c. brown sugar
1 T. cornstarch
1-1 1/2 tsp. curry powder

Variations: Maraschino cherries, white raisins, Mandarin oranges, 2 - 11 oz.cans.

Directions:
Directions:
Heat oven to 325. Drain fruit well. Place in 13x9 inch casserole. Make paste of butter, brown sugar, cornstarch and curry powder. Spoon paste over fruits. Bake 1 hour and baste several times. Can be made ahead, refrigerated, then re-heated or made ahead day before and baked immediately before serving.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
This is a recipe of my Mom's, Debbie diZerega.

 

 

 

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