HOT CURRIED FRUIT

A delicious holiday dish!

3 tablespoons butter

1 ½ teaspoons curry powder

1/3 cup brown sugar, packed

¼ cup pineapple juice

1 can pineapple chunks

1 can pear halves, drained

1 can apricot halves, drained

1 can peach halves, drained

4 ounces maraschino cherries, drained

Directions:

Preheat the oven to 300 degrees. Spray a shallow 9’ X 13” baking pan. Drain all the fruit, slicing the large pieces into quarters & cutting the cherries in half. In a small saucepan, mix the butter, brown sugar & reserved pineapple juice & curry powder. Bring to a boil. In a bowl, mix the sauce over the fruit. Arrange the fruit evenly in the prepared baking dish pouring on any remaining liquid. Bake uncovered for 30 minutes. A yummy accompaniment to pork roast, leg of lamb, ham, turkey or chicken! Thanks Sue for the recipe!