- 4 one-pound cans of fruit
- 5 maraschino cherries
- 1/3 cup butter
- 3/4 cup brown sugar
- 4 teaspoons curry powder
- Drain fruit (mostly) and mix in a casserole with remaining ingredients in a 1 1/2 quart casserole.
- Bake at 325° for an hour.
- Option 1: 1 can fruit cocktail, 2 cans pineapple, 1 can peaches
- Option 2: 2 cans pears, 1 can apricots, 1 can pineapple
- … You get the idea …
Ruth Goucher Shoemaker
(4.00 out of 5)
I remember this as an Easter tradition from the Shoemaker side of the family.
A version we make much more often is to make a vinaigrette with canola oil and raspberry vinegar and a healthy amount of curry powder and use that as a dressing on fresh fruit salad.