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Print this Recipe    Fruit Casserole

HOT FRUIT CASSEROLE

1 29 oz. can sliced peaches, drained
1 20 oz. can pineapple chunks, drained
1 lb. can Queen Anne cherries, drained
3/4 stick butter
3/4 cup brown sugar
2 Tbsp. cornstarch
1/4 tsp. curry powder

Drain each piece of fruit on a paper towel. Using a 1 1/2 quart
casserole arrange fruit in layers. Cream butter, sugar, cornstarch,
and curry powder. Cover each layer with creamed mixture. Cook
uncovered about 1 hour.

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