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Baked and served hot, this soothing side dish is made with a colorful blend of handy canned fruits. It's simple to prepare yet special enough to serve at an Easter buffet. —Elizabeth Hunter, Prosperity, South Carolina
Nutritional Facts 1 serving (1 cup) equals 244 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 54 mg sodium, 55 g carbohydrate, 3 g fiber, 1 g protein.
Originally published as Hot Curried Fruit in Taste of Home February/March 1997, p33
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Reviewed on Dec. 12, 2011 by anniemoe
I made this only I left out the apricots and raisins. I added some halved pecans and topped with red maraschino cherries.
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