"Hot Curried Fruit" was a big hit at the Ladies Christmas Brunch on Saturday, Dec. 3rd. I would like to share the recipe along with a few comments. "Hot" does not mean spicy hot from the curry, but rather hot from the oven. There were reservations from some individuals who were totally put off by the thought of curry mixed with fruit, but they were pleasantly surprised. Try it, you'll like it!
Hot Curried Fruit
1 can (29 oz.) apricot halves, drained
1 can (29 oz.) pear halves, drained
1 can (29 oz.) peach halves, drained - I used peach slices
1 can (20 oz.) pineapple chunks, drained
3/4 cup golden raisins - I substituted with maraschino cherries
1/4 cup butter or margarine
1/2 cup packed brown sugar
1 teaspoon curry powder
In a 2-1/2-quart casserole dish, combine fruit and raisins ("cherries").
Melt butter in a small saucepan; stir in brown sugar and curry powder.
Cook and stir over low heat until sugar is dissolved. Pour over fruit
mixture; mix gently. Cover and bake at 400 degrees for 30 minutes
or until heated through.
YIELD: 10-12 servings
Submitted by Cindy Whitcomb