Contributed by: Connie Mulleady, West Ashley

“A friend of mine from England shared this with me many, many years ago. It has been a huge hit at holiday dinners because it goes so well with ham and turkey.”


Note: Use unsweetened fruit or packed in own juices, not heavy syrup

1 (16-ounce) can sliced pineapple

1 (16-ounce) can pear halves

1 (16-ounce) can peach halves

1 (6-ounce) jar marschino cherries

½ (16-ounce) can pitted dark sweet cherries, or 8 ounces

1 (16-ounce) can apricot halves

¼ to ⅓ cup salted butter

½ cup light brown sugar, packed

4 teaspoons curry powder


Drain fruit and dry well on paper towels. Layer fruit in a 2-quart glass bowl-type casserole dish.

Melt butter, sugar and curry on low heat and stir until blended and smooth. Pour butter mixture over fruit and bake at 325 degrees for 1 hour. If not serving immediately, refrigerate and reheat at 350 degrees for 45 minutes to 1 hour.