Hot Curried Fruit
1 16-ounce can sliced peaches
1 16-ounce can pineapple chunks
1 16-ounce can sliced pears
1 16-ounce can apricot halves, sliced
1 cup brown sugar
2 teaspoons curry powder
6 tablespoons butter
1/2 cup slivered almonds
8 to 10 maraschino cherries (optional)
Assemble all ingredients and utensils. Drain all fruit and mix together. Place one layer of fruit in a 13×9-inch casserole dish. In a saucepan, combine brown sugar and curry powder; add butter and almonds. Stir until mixture is heated and butter is melted. Pour 1/2 of brown sugar mixture over fruit. Repeat both layers again. Top with cherries (optional). Bake in a 350 degree oven for 60 minutes. Yield: 6 to 8 servings.
Note: This is better made the day before serving and reheated when ready to serve. I serve this for brunch on Christmas Day.
From Miss Daisy Celebrates Tennessee