Curried Fruit

  • 4 one-pound cans of fruit
  • 5 maraschino cherries
  • 1/3 cup butter
  • 3/4 cup brown sugar
  • 4 teaspoons curry powder
  1. Drain fruit (mostly)  and mix in a casserole with remaining ingredients in a 1 1/2 quart casserole.
  2. 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

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2 Responses to Curried Fruit

  1. Nancy says:

    I remember this as an Easter tradition from the Shoemaker side of the family.

  2. Nancy says:

    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.

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