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.
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