Hot Curried Fruit Bake

Yield: 1 serving
Community Recipe from


  • 20 ounce(s) pineapple chunks undraied
  • 15 ounce(s) sliced peaches drained
  • 15 ounce(s) apricot halves drained
  • 15 ounce(s) pear slices drained
  • 2 granny smith apples coarsley chopped
  • 1/2 cup(s) maraschino cherries drained
  • 2 teaspoon(s) lemon juice
  • 1/2 cup(s) brown sugar
  • 1 tablespoon(s) cornstarch
  • 1 teaspoon(s) curry
  • 1/8 teaspoon(s) cinnamon
  • 2 tablespoon(s) butter cut into pieces


  1. Preheat oven to 350 degrees. Drain pineapple, reserving juice. Combine pineapple and next 5 ingredients in a lightly greased 11x7 baking dish.

  2. Whisk together reserved pineapple juice, lemon juice, and next 4 ingredients until smooth. Pour juice mixture over fruit and dot with butter.

  3. Bake uncovered at 350 degrees for 55 minutes until bubbly and juices are slightly thickened.

  4. I usually put this together the night before.
September 2013

This recipe is a personal recipe added by ChristyR93 and has not been tested or endorsed by MyRecipes.

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