Baked Curried Fruit

Recipe from

Southern Living


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


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

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

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

Bake at 350° for 1 hour.