CURRIED FRUIT
Contributed by: Sam and Ann Nichols
Ingredients: 1⁄3 cup butter 3⁄4 cup brown sugar 2 tsp. curry powder 16 oz. can apricot halves 16 oz. can pear halves 16 oz. can peach halves 20 oz. can pineapple chunks
Melt butter. Add sugar and curry. Drain fruits and pat dry with paper towels. Arrange fruit in 2-quart shallow baking pan. Pour butter mixture over fruit and bake at 325 degrees for one hour. This may be prepared the night before serving; reheat for 30 minutes at 350 degrees before serving.
(This recipe was contributed as part of a "Cook of the Week" feature.)