This recipe for Curried Fruit, by Gayle Dixon, is from UCUMC's Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 can pineapple slices 1 can peach halves 1 can pear halves 1 can apricot halves 1 small bottle maraschino cherries 1/3 c butter 3/4 c light brown sugar 3 tsp curry powder
Drain fruit and dry on paper towels. Melt butter, add sugar and curry. Arrange fruit attractively in large shallow pyrex dish. Pour curry mix over fruit and bake uncovered at 325º for 1 to 1 1/2 hours.
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