This is a nice accompaniment to any menu…particularly with ham, chicken or turkey.
1 (28 ounce) can peach halves
1 (16 ounce) can pineapple chunks
1 (28 ounce) can pear halves
1 large jar maraschino cherries
1 can apricots (halves or whole)
1 pound brown sugar
1 tablespoon curry powder
1/2 cup butter
Drain fruit. Place in 13 x 9-inch baking dish. Sprinkle with sugar and curry powder. Dot with butter. Bake at 325 degrees F for 1 hour.
Festive Curried Fruit
1 (29 ounce) can pear halves
1 (29 ounce) can Freestone peach halves
1 (17 ounce) can Royal Anne light sweet cherries, pitted
1 (20 ounce) can pineapple chunks
1 (11 ounce) can mandarin oranges
1 (17 ounce) can apricots (peeled)
1/2 cup white raisins
3/4 cup sugar
1/4 teaspoon salt
3 tablespoon butter
3 tablespoon flour
1/2 to 1 teaspoon curry powder
1/2 cup white wine
Drain all fruit, reserving juice. Measure 3/4 cup fruit juice and set aside. Soak raisins in hot water to cover for 10 minutes. Drain. Mix fruit juice with sugar, salt, butter and flour. Heat, but do not boil. Stir until thick. Fold sauce into drained fruit and raisins. Add curry powder and wine. Let stand for 3 hours.
Bake for 30 minutes at 350 degrees F. May be refrigerated and reheated next day. Improves with age.
Serves 8 to 10.