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Baked Curried Fruit

Yield Makes 100 servings

Ingredients

  • 10 (20-ounce) cans pineapple chunks
  • 8 (29-ounce) cans sliced peaches
  • 4 (29-ounce) cans sliced pears
  • 4 (16-ounce) jars maraschino cherries, drained
  • 5 cups firmly packed brown sugar
  • 1 1/4 cups cornstarch
  • 3 tablespoons curry powder
  • 2 tablespoons ground cinnamon
  • 2 1/2 cups butter or margarine, melted

How to Make It

  1. Drain pineapple, peaches, and pears, reserving 10 cups juice mixture.

  2. Arrange pineapple, peaches, and pears evenly in 2 (15- x 12-inch) roasting pans. Top with cherries.

  3. Whisk together reserved 10 cups juice, brown sugar, and remaining ingredients. Pour evenly over each pan of fruit mixture.

  4. Bake at 350° for 1 hour.