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Hot Curried Fruit

l large can pineapple chunks, drained well
l large can sliced pears, drained well
l large can sliced peaches , drained well
l large can apricot halves, drained well
1/2 cup reserved liquid from any of the fruit
1/2 cup butter
1/2 cup light or dark brown sugar
juice of 1 lemon
1 Tablespoon corn starch
1 to 3 Tablespoons curry powder, according to taste
12 maraschino cherries, red, green or combination of both

Arrange fruit in a greased baking dish. Melt butter, add the brown
sugar and heat for about half minute just to dissolve the sugar.
Don't allow it to come to a boil. Remove from heat and and add
lemon juice. Dissolve the cornstarch in the reserved 1/2 cup fruit
liquid and add to the butter sugar mixture. Stir in curry powder.
Pour over the fruit and garnish with the cherries. It can be baked
immediately at 375 for about 45 minutes until hot and bubbly. Or
it can be covered and refrigerated overnight. Bring to room
temperature before baking.

Serves 8 to 10.


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