Curried Fruit

Mike loves curry as a seasoning, so this is one of his favorite dishes. I particularly like how it compliments any white-meat dish. The flavors of the different fruits shine through when you take a piece of pear or peach or pineapple and eat it with chicken or pork. It's divine.

This dish is best with fresh fruits, but with Little Bit it's easier to just pop open a can. I suppose the recipe was modified in the 40s or 50s, when canned fruits were in high style. Then again, when you dump brown sugar and melted butter on anything, it's bound to taste delightful.

1 large can peach halves
1 large can apricots
1 large can pears
3 small or 1 large can pineapple, cut (not crushed)
10-20 cherries to taste
1/3 cup butter
3/4 cup brown sugar, packed
4 teaspoons curry

• Drain fruit well.


• Mix butter, brown sugar, and curry.


• Spread fruit in shallow baker - dot wiht sugar mixture.


• Bake at 325 degrees for 1 hour the day before serving to let flavors bloom.


• Refrigerate overnight, and warm at 350 degrees for 1/2 hour.

Basically, it's a fruit casserole, so changing the fruits included to suit your own taste is bound to only make it better. I'd personally love one with only pears and peaches, etc. Have fun with it.
As usual, I forgot to take a photo of mine, so thank you to Evening Edge for the photo above.