This classic southern Hot Baked Curried Fruit recipe features canned fruits baked
to perfection in a rich butter, brown, sugar, and curry mixture.
Ingredients
30 ounces canned pineapple chunks, drained
15 ounces canned pear halves, drained
15 ounces canned peach halves, drained
15 ounces canned apricot halves, drained
10 ounces maraschino cherries, drained
1/2 cup packed brown sugar
1 tablespoon curry powder (McCormick brand) or 1 tablespoon chili powder
4 tablespoons butter, melted
Instructions
Preheat oven to 350 degrees. Allow all the fruits to drain very well in a colander. Layer the fruits in a 9”x13” baking dish.
In a small saucepan over medium heat. combine the brown sugar, curry (or chili) powder, and butter. Heat until the butter and sugar are completely melted. Pour over fruit and mix lightly taking care not to break the fruit.
Bake for 30 minutes or until heated through and bubbly.
Leftovers should be cooled completely and then stored in an airtight container in the refrigerator for up to four days. Serves 8.
–Provided by Jennie Hunter
Hot Baked Curried Fruit
Click here to download a printable version. Recipe provided by Jennie Hunter.