Hot Curried Fruits
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A indian take on hot curried fruits, written step by step so it's easy to follow that comes together with everyday ingredients.
Ingredients
- 1 (1 lb.) can pear slices
- 1 (1 lb.) can apricot halves
- 1 (14 oz.) can pineapple chunks
- 1 (4 oz.) jar maraschino cherries
- 2 Tbsp. butter or margarine (at room temperature)
- 2 Tbsp. dark brown sugar
- 1 tsp. curry powder
- 2 tsp. cornstarch
- 1/2 tsp. grated lemon peel
Method
Drain all fruits and turn out into 1 1/2-quart casserole and mix together lightly.
Blend together the soft butter, brown sugar, curry, cornstarch and lemon peel.
Sprinkle over fruit mixture.
Let mixture stand for several hours to draw out juices. Bake uncovered about 1 hour at 325°.
Spoon some of the juices over fruit several times during baking.
Serve while hot. Serves 6.
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