Recipe#11225

Title: Curried Fruit

From: dz234@cleveland.freenet.edu (Helen B. Greenleaf) 
 Newsgroups: rec.food.recipes 
 Subject: Hot Curried Fruit 
 Date: 23 Dec 1994 05:37:05 -0500 
 Organization: Case Western Reserve University, Cleveland, Ohio (USA) 
 Message-ID: <3de98h$huk@junior.wariat.org> 

Everytime I make Hot Curried Fruit, someone asks for the recipe.  It's been
 around a while, but obviously it is new to many.  I always have when I
 serve ham.
 Hot Curried Fruit
 l large can EACH -- pineapple chunks, sliced pears, sliced peaches and
 apricot halves, drained WELL.  Save 1/2 cup liquid from any of the fruit.
 1/2 Cup butter --not margarine
 1/2 Cup light or dark brown sugar
 Juice of 1 lemon
 1 Tablespoon corn starch
 1 - 3 Tablespoons curry powder, according to taste
 About 12 maraschino cherries, red, green or combination of both
 Arrange fruit in a greased baking dish.  Melt butter, add the brown sugar
 and heat for about half minute just to dissolve the sugar.  Don't allow it
 to come to a boil.  Remove from heat and and add lemon juice.  Dissolve the
 cornstarch in the reserved 1/2 cup fruit liquid and add to the butter sugar
 mixture.  Stir in curry powder.  Pour over the fruit and garnish with the
 cherries.  It can be baked immediately at 375 for about 45 minutes until
 hot and bubbly.  OR it can be covered and refrigerated overnight.  Bring to
 room temperature before baking.
 Serves 8 to 10.
 PS.  Usually I don't have left overs, but once I did and my husband nuked
 it and put it over vanilla ice cream.  It was good!