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