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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Harrelson Estate in Detroit, Michigan in 1984. Ingredients:
1 can cling peach halves drained |
1 can pear halves drained |
1 can sliced pineapple drained |
1/2 cup maraschino cherries drained |
1 can apricot halves (reserve 1/2 cup apricot syrup) |
1/3 cup butter |
3 teaspoons curry powder |
3/4 cup brown sugar |
Directions:
1. Preheat oven to 350.
2. Drain all fruits except apricots reserving 1/2 cup syrup then drain.
3. Pat fruits lightly with paper towels.
4. Arrange fruits in a large shallow baking pan.
5. In small skillet combine apricot syrup, butter, curry powder and brown sugar.
6. Heat to boiling stirring until butter melts and sugar dissolves.
7. Drizzle syrup over fruit then bake 30 minutes.
8. Gently spoon fruits into serving dish and serve hot.
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