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Hot Curried Fruit

2 cans (8 ounces each) pineapple chunks
1 can (15-1/4 ounces) peach halves
1 can (15 ounces) pear halves
2 tablespoons cornstarch
2 tablespoons brown sugar
1 tablespoon sugar
1 teaspoon curry powder
1 jar (14 ounces) spiced apple rings, drained
1 jar (6 ounces) maraschino cherries, drained

Drain the pineapple, peaches and pears, reserving juices; set the
fruit aside. In a saucepan, combine the cornstarch, sugars and curry
powder. Gradually stir in reserved juices until smooth. Bring to a

Printed from tasteofhome.com Nov 19, 2008

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Hot Curried Fruit cont.

boil; cook and stir for 2 minutes or until thickened. Stir in apple
rings and reserved fruit; heat through. Remove from the heat; stir in
cherries.

Yield: 8-10 servings.