Curried Fruit

Serves: 12
Total Calories: 166


1 (29-ounce) can peach slices
1 (29-ounce) can pear slices
1 (20-ounce) can pineapple chunks
1 (20-ounce) can apricot half
1/3 cup butter
3/4 cup brown sugar
4 teaspoons curry powder


Drain fruit. Arrange in a 3-quart ovenproof dish. Melt butter and add brown sugar and curry powder. Stir to blend. Pour over fruit and stir to cover fruit evenly. May be made ahead to this point and refrigerated overnight. In fact, it benefits from being made in advance and letting the flavors marry. Bake one hour at 325°.

Note: This recipe is very flexible. Use fruits you like best: if you like pineapple, for example, use two cans instead of one. Canned cherries (not pie filling) are very pleasant, or you can use maraschino cherries if you like them, though they “bleed” their color onto the other fruit if it is allowed to sit overnight. You can use fresh fruit in this recipe, but it is not necessary, and in fact quite a bit more work, and the fresh advantage is lost in the baking process.

Nutritional Facts:

Serves: 12
Total Calories: 166
Calories from Fat: 44

This Curried Fruit recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.

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Curried Fruit

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