Curried Fruit

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Curried Fruit

We always serve this at brunch on New Year’s Day and it’s always popular — even with people who are still feeling the effects of the night before.


  • 2 cups canned peach halves, drained
  • 2 cups canned pear halves, drained
  • 2 cups canned pineapple chunks, drained
  • 1 cup seedless sultana raisins
  • 3/4 cup light brown sugar
  • 1/3 cup melted butter
  • 2 teaspoons curry powder


Combine the fruits. Blend the sugar and curry powder and mix with the melted butter. Place the fruit in a casserole and pour mixture over. Bake 1 hour at 325 degrees F. Cover and refrigerate overnight.

Heat at 325 degrees F until hot, adding a little fruit juice if it seems dry.

Especially nice when served with sausage or ham.


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