"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Baked Curried Fruit, by Margaret Roberts, is from Grits to Gourmet,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 c. butter 5 T. curry powder 4 large cans pineapple chunks 4 small cans slivered almonds 4 large cans sliced peaches 4 small bottles maraschino cherries 2 large cans apricots 3 c. brown sugar
Melt butter, sugar, and curry powder. Drain fruit thoroughly. Place fruit in a large, shallow baking dish. Spread butter mixture on top. Bake 1 hour and 15 minutes at 350º. Add almonds shortly before end of baking. This recipe serves 25-30 people. May be halved or quartered. It is excellent with ham and turkey at Thanksgiving and Christmas.
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