Hot Curried Fruit  

Submitted By Lorretta Johnson

Especially good for fall or winter. Taken from "Very Innovative Parties Cookbook" page 335 compiled by Loma Linda University Dental Auxiliary on behalf of missionary work conducted by health professions.

Ingredients:

1 16-ounce can each of pears, apricots, peaches, pineapple chunks and seedless bing cherries
6 Tablespoons butter
1 cup brown sugar
2 teaspoons curry powder
1/2 teaspoon nutmeg
1/2 cup 7-UP
Sour cream, optional

Instructions:

1.  Drain fruit well.  cut into large pieces
2. Over medium heat, melt butter, brown sugar, curry powder & nutmeg.  Cook 3-5 minutes.
3.  Grease 2 quart casserole dish with butter.
4. Spoon half of fruit for first layer & pour half of brown sugar sauce over fruit.  Repeat 1 time.
5.  Pour 7-UP over all layers
6.  Bake at 325 degrees for 1 hour.
7.  serve hot with sour cream as topping
prep time: 20 minutes
Baking time 1 hour    serves 10-12
tip:  Reheat on stove over low heat, stirring gently to avoid breaking up fruit.