CURRIED FRUIT CASSEROLE 
1 (15 oz.) can pineapple chunks
1 (16 oz.) can peach halves
1 (16 oz.) can pear halves
1 (16 oz.) can apricot halves
1 c. golden raisins
3/4 c. brown sugar

Drain all fruit, putting aside the nectars for possible future use. Arrange the fruit in a baking casserole, interspersing the raisins throughout. Combine the fruit, butter, lemon juice and curry powder thoroughly and pour this mixture over the fruit.

Bake for an hour at 325°F, then cover and refrigerate. The next day when the flavors have "married, " reheat and serve.

This dish makes a tangy and nourishing counterpart to spicy main dishes of meat or chicken. May also be served as dessert with dollops of sweet sour cream.

Serves 10 to 12.

 

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