Curried Fruit Casserole
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A indian take on curried fruit casserole, written step by step so it's easy to follow that comes together with everyday ingredients.
Ingredients
- 1 (16 oz.) can each: pears, pineapple and apricots
- 1 (4 oz.) jar maraschino cherries
- 1 c. sugar
- 1 scant Tbsp. curry powder
- butter
Method
Drain fruit well.
Place in buttered casserole (6 1/2-cup or larger).
Dab with butter.
Sift over fruit 1 cup of sugar with 1 scant tablespoon of curry.
Let set 24 hours in refrigerator. Bake, covered, at 350° for 45 minutes.
Serve at once.
Leftovers are good cold.
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