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Print this Recipe    Fruit Bake

Curried Four-Fruit Bake
Serving Size: 12

1/3 cup butter
3/4 cup brown sugar, packed
4 teaspoons curry powder
1 can pear halves, (16 ounce)
5 maraschino cherries
1 can apricot halves, (16 ounce)
20 ounces pineapple chunks in syrup, or slices

Start heating oven to 325 degrees. Melt butter; add sugar and
curry. Drain and dry fruits; place in 1 1/2 quart casserole; add
butter mixture. Bake 1 hour, uncovered. Serve warm, from casserole,
with ham, lamb, poultry, etc.

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