Curried Fruit

Recipe from

Oxmoor House


2 (17-ounce) cans apricot halves
1 (16-ounce) can pineapple slices, halved
1 (29-ounce) can peach halves
1 (17-ounce) can figs
1 (6-ounce) jar maraschino cherries
1 cup firmly packed light brown sugar
1/4 cup butter or margarine
1 1/2 teaspoons curry powder


Drain all fruit, reserving 1/2 cup each of apricot and pineapple juice. Set juice aside.

Place drained fruit in a 12- x 8- x 2-inch baking dish, and set aside

Combine reserved juice, sugar, butter, and curry powder in a medium saucepan. Bring to a boil. Reduce heat, and simmer 30 minutes or until syrup thickens. Pour syrup over fruit. Bake, uncovered, at 350° for 20 minutes. Spoon fruit into serving dish using a slotted spoon.