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Parson's Curried Fruit

Yield 8 (1/2-cup) servings.

Ingredients

  • 1 (16-ounce) can apricot halves in light syrup
  • 1 (8-ounce) can pineapple chunks in juice
  • 1 (16-ounce) can peach halves in juice, drained
  • 1 (16-ounce) can pear halves in juice, drained
  • 3 tablespoons brown sugar
  • 2 teaspoons curry powder

Nutrition Information

  • calories 92
  • caloriesfromfat 2 %
  • fat 0.2 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 0.7 g
  • carbohydrate 22.9 g
  • fiber 0.0 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 5 mg
  • calcium 0.0 mg

How to Make It

  1. Drain apricot halves and pineapple chunks, reserving 1 cup liquid. Set liquid aside.

  2. Combine drained apricots, pineapple, peaches, and pears in an 11- x 7- x 1 1/2-inch baking dish. Combine reserved liquid, brown sugar, and curry powder in a small bowl; stir well. Pour over fruit mixture. Bake, uncovered, at 350° for 25 minutes or until thoroughly heated and bubbly. Serve with a slotted spoon.

Light and Luscious