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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Beth Tappaan’s Hot Curried Fruit Recipe

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This recipe for Beth Tappaan’s Hot Curried Fruit is from Family Memories From the Cray Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 stick butter, melted
1/2 cup brown sugar
1 tablespoon curry powder
1 lemon, juiced
1 cup fresh pineapple chunks, cut into 1-inch pieces
6 small apricot halves, pitted and peeled
2 pears, peeled, cored and quartered
2 peaches, peeled, cored and quartered
20 maraschino cherries
Or whatever fruit you have on hand
1/2 cup chopped pecans

Directions:
Directions:
Preheat oven to 325 degrees F.
Stir 1 stick of butter, 1/2 cup brown sugar, 1 tablespoon curry powder and lemon juice together in a small bowl.
Combine all the fruit in a large baking dish and stir together with remaining ingredients. Sprinkle butter mixture over fruit and bake in preheated oven for 1 to 1 1/2 hours, basting often.

Number Of Servings:
Number Of Servings:
6 servings
Personal Notes:
Personal Notes:
Beth would make this all the time for holidays and when company was coming over. As a little girl I couldn't think of anything nastier.

 

 

 

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