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Hot Curried Fruit

1 can (20 ounces) unsweetened pineapple chunks
1 can (16 ounces) pitted dark sweet cherries, drained
1 can (15-1/4 ounces) pear halves, drained
1 can (15-1/4 ounces) peach halves, drained
3/4 cup packed brown sugar
1/4 cup butter, melted
1 teaspoon curry powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Drain pineapple, reserving juice. In a greased 2-qt. baking dish,
combine the pineapple, cherries, pears and peaches. In a small bowl,
combine the brown sugar, butter, curry, cinnamon, nutmeg and reserved

Printed from tasteofhome.com Oct 11, 2008

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Hot Curried Fruit cont.

juice; pour over fruit. Cover and bake at 350° for 35-45
minutes or until heated through.

Yield: 8 servings.