BAKED CURRIED FRUIT 
(20 oz.) can peaches
2/3 c. light brown sugar
1 (20 oz.) can bing cherries
2 tsp. curry powder
1 (20 oz.) can pineapple chunks
Juice of one lemon
2 (11 oz.) cans mandarin orange
1/4 c. butter

Drain fruits well in a colander until all juices run off, 1 to 2 hours. Prepare a shallow casserole (8 x 12 inch or similar size) by greasing it with butter. Add fruit; cover with a mixture of brown sugar and curry powder; sprinkle with lemon juice and dot with butter. Cover and bake 1 hour in oven at 300 degrees. Makes 12 servings (about 2 quarts).

 

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