"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Curried Fruit Recipe

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This recipe for Curried Fruit, by , is from Goin Cookin', one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jean Goin Gordon
Added: Sunday, August 6, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 (16 oz.) can pear halves
1 (16 oz.) can sliced peaches
1 (20 oz.) can pineapple chunks
1 small jar maraschino cherries
1/3 c. butter
3/4 c. brown sugar
1 1/2 t. curry powder

Directions:
Directions:
Melt butter; add sugar and curry. Drain fruits; place in greased 1 1/2 quart casserole. Cover fruits with butter mixture. Bake, uncovered, in a pre-heated 325 oven for one hour. Better if served warm.

Personal Notes:
Personal Notes:
My mother loved to make this on Christmas morning with an egg and sausage casserole.

Ann Leslie Gordon

 

 

 

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