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Hot Curried Fruit

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
Hot Curried Fruit
Hot Curried Fruit Recipe photo by Taste of Home
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  • Total Time
    Prep: 10 min. Bake: 30 min.
  • Makes
    12 servings

Ingredients

  • 2 cans (15 ounces) apricot halves, drained
  • 1 can (29 ounces) pear halves, drained
  • 1 can (29 ounces) peach halves, drained
  • 1 can (20 ounces) pineapple chunks, drained
  • 3/4 cup golden raisins
  • 1/4 cup butter
  • 1/2 cup packed brown sugar
  • 1 teaspoon curry powder

Directions

  • In a 2-1/2-qt. casserole, combine fruit and raisins. Melt butter in a small saucepan; stir in brown sugar and curry powder. Cook and stir over low heat until sugar is dissolved. Pour over fruit mixture; mix gently. Cover and bake at 400° for 30 minutes or until heated through.
Nutrition Facts
1 cup: 244 calories, 4g fat (2g saturated fat), 10mg cholesterol, 54mg sodium, 55g carbohydrate (49g sugars, 3g fiber), 1g protein.

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Reviews

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Average Rating:
  • anniemoe
    Dec 12, 2011

    I made this only I left out the apricots and raisins. I added some halved pecans and topped with red maraschino cherries.

  • shamattu
    Dec 22, 2006

    No comment left

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