Curried Fruit

• 1 (13 oz.) can apricot halves
• 1 (13 oz.) can pear halves, quartered
• 1 (13 oz.) peach halves
• 1 (1 lb.) pineapple chunks
• 1 large jar maraschino cherries
• 2 Tbsp. cornstarch
• 1 stick butter
• 1/2 c. brown sugar
• 1 tsp. curry powder
• 1/2 c. pecan halves

1. Strain
2. fruit,
3. reserving juices and place fruit in the bottom of
4. a
5. lightly buttered 9 x 13-inch baking dish.
6. In a saucepan over
7. low
8. heat, combine 2 cups of the mixed reserved juices
9. with the cornstarch;
10. cook, stirring constantly until thickened.
11. Add butter,
12. sugar,
13. curry powder and cook, still stirring until sauce is about the consistency of a light cream sauce.
14. Pour
15. over fruit
16. and
17. sprinkle with pecans over all. Bake 45
18. minutes
19. to an hour in a preheated 350u0b0 oven.
20. Serves 12.

apricot halves, pear halves, peach halves, pineapple, maraschino cherries, cornstarch, butter, brown sugar, curry powder, pecan halves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=698396 (may not work)