Curried Fruit
1 (29 oz) can apricot halves, drained
1 (29 oz) can pear halves, drained
1 (29 oz) can peach halves, drained
1 (16 oz) can pineapple chunks, drained
1 (12 oz) jar maraschino cherries, drained
2 tablespoons cornstarch
1 stick (1/4 lb) butter
1/2 cup brown sugar
1 teaspoon curry powder
1/2 cup pecan halves
Drain fruit, mix and reserve juices.
Place fruit in buttered 9 x 13 inch baking dish.
In a saucepan over low heat, combine 2 cups of the
juices with cornstarch. Cook, stirring constantly until
thickened. Add butter, brown sugar and curry powder
and cook, stirring, until sauce is consistency of a
light cream sauce. Pour over fruit in baking pan and
sprinkle with pecan halves.
Bake at 350 degrees F for 45 to 60 minutes.
Serve warm or at room temperature.
Source: St. Petersburg Times newspaper, Wed, Apr 24, 1985