Hot Curried Fruit
29 oz. can peach halves, drained
29 oz. can pear halves, drained
20 oz. can pineapple chucks, drained
15.25 oz. can apricot halves, drained
6 oz. jar maraschino cherries, drained
1/2 cup butter, melted
3/4 cup brown sugar
2 Tablespoons all-purpose flour
1 teaspoon curry powder
Preheat oven to 350°.
In a large bowl, combine drained fruit. Pour melted butter over fruit and stir.
In a small bowl, combine the brown sugar, flour, and curry powder. Sprinkle over the fruit. Stir gently to coat fruit.
Spoon the mixture into a greased 9 x 13“ baking pan. Bake for 30 minutes.