Curried four-fruit bake

Yield: 12 Servings

Measure Ingredient
⅓ cup Butter
¾ cup Brown sugar; packed
4 teaspoons Curry powder
1 can (16-oz) pear halves
5 Maraschino cherries
1 can (16-oz) peach or apricot halves
1 can (20-oz) pineapple slices

Preheat oven to 325. Melt butter; add sugar & curry. Drain & dry fruits; place in a 1-½ quart casserole; add butter mixture. Bake for 1 hour uncovered. Serve warm with ham, poultry or lamb. Makes 12 servings.

MRS LLOYD (ALVERTA) WILLIAMS

From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .

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