Hot Curried Fruit

Source: Lucy Tammen (1989)
Prep time: 8 1⁄6 hoursCooking time: 45 minutesTotal time: 8 11⁄12 hours


1 cn
pineapple (large)
1 cn
pears (large)
1 cn
peaches (large)
maraschino cherries (as many as you want for color)
1⁄3 c
1⁄2 c
brown sugar
1 1⁄2 t
curry powder
1⁄8 t
juice of 1/2 lemon


Drain fruit, reserve the juices mixed together. Place fruit in casserole. Melt butter. Add 1/4 cup of the juice, brown sugar, curry, salt and lemon juice. Dribble over fruit. Let stand in refrigerator, covered, overnight. Bake, uncovered, at 375° for 45 minutes, until hot and bubbly. Serve with meat course or chicken salad.