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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 24 |
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This fruit goes well with ham or turkey and is also good when served alongside quiche or egg dishes. I adapted it from a recipe by Natalie Haughton. Ingredients:
2 (20 ounce) cans unsweetened pineapple chunks |
1 (29 ounce) can tropical fruit cocktail |
1 (29 ounce) can sliced yellow cling peaches |
1 (17 ounce) can apricot halves |
2 tablespoons butter |
1/2 cup packed brown sugar |
2 1/2 teaspoons curry powder |
1 tablespoon cornstarch |
1 tablespoon cold water |
Directions:
1. Drain all fruit and gently combine in crock pot.
2. Melt the butter and, in a small bowl, stir in the brown sugar and curry powder until well mixed.
3. Pour mixture over the fruit mixture in the crock pot and stir gently.
4. Cover and cook on high setting about 2 1/2 hours.
5. Mix the cornstarch in the cold water and stir it into the fruit mixture.
6. Cook uncovered on high heat 30 minutes longer, or until the fruit mixture is slightly thickened.
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