|
| Curried Fruit Bake
1/3 cup of butter or margarine
3/4 cup of brown sugar, packed
4 teaspoons of curry powder
1 can of pear halves
1 can of peach halves
1 can of apricot halves
1 can of pineapple chunks
5 maraschino cherries
1/4 cup of blanched almonds, slivered |
|
The day before serving, heat oven to 325ºF. In a small pan, melt butter, add sugar and curry. Drain and dry fruit. Pat with paper towels. Put drained fruit in a 1 1/2 quart casserole dish. Add butter mixture. Bake uncovered for 1 hour. Cool, then place in refrigerator overnight. Heat 1/2 hour before serving
|
-