CURRIED BAKED FRUIT|
1 (1 lb.) can pear halves
1 (1 lb.) can Cling peaches
1 (1 lb.) can pineapple chunks
1 (1 lb.) can apricot halves
12 maraschino cherries
3/4 c. light brown sugar
3 tsp. curry powder
1/2 c. butter or margarine,
2/3 c. blanched, slivered
almonds or pecans
Drain all fruit. Add sugar and curry powder to melted
butter. Arrange fruit and nuts in layers in casserole. Pour
butter mixture over all and bake at 325 degrees for 1 hour. Refriger-
ate overnight; reheat at 350 degrees before serving. Yield: 10 to
12 servings. Good to prepare the day before serving.
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