Hot Curried Fruit
By Paula Deen
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Difficulty: Easy
Prep time: 10 minutes
Cook time: 10 minutes
Servings: 10
Ingredients
- 2 peeled, cored, and quartered pears or 1 (15-ounce) can of pear halves, drained
- 3 small halved, pitted, and peeled apricots (6 halves total) or 1 (15-ounce) can apricot halves, drained
- 1 cup fresh pineapple chunks, cut into 1-inch pieces or 1 (30-ounce) can of pineapple chunks, drained
- juice of 1 lemon
- 1 tablespoon curry powder
- ½ cup brown sugar
- 1 stick Butter, melted
- 2 peeled, cored, and quartered peaches or 1 (15-ounce) can of peach halves, drained
- 20 maraschino cherries
- ½ cup chopped pecans
Directions
Preheat oven to 325°F.
Stir 1 stick of butter, ½ cup brown sugar, 1 tablespoon curry powder, and lemon juice together in a small bowl.
Combine all the fruit in a large baking dish and stir together with remaining ingredients. Sprinkle butter mixture over fruit.
Bake for 1 to 1½ hours if using fresh fruit or 30 minutes or until bubbly if using canned fruit. Baste often.
