Recipe: Curried Fruit (1980's)

CURRIED FRUIT

1 (29 oz) can apricot halves, drained
1 (29 oz) can pear halves, drained
1 (29 oz) can peach halves, drained
1 (16 oz) can pineapple chunks, drained
1 (12 oz) jar maraschino cherries, drained
2 tablespoons cornstarch
1 stick (1/4 lb) butter
1/2 cup brown sugar
1 teaspoon curry powder
1/2 cup pecan halves

Drain fruit, mix and reserve juices. Place fruit in buttered 9 x 13 inch baking dish.

In a saucepan over low heat, combine 2 cups of the juices with cornstarch. Cook, stirring constantly until thickened. Add butter, brown sugar and curry powder and cook, stirring, until sauce is consistency of a
light cream sauce. Pour over fruit in baking pan and sprinkle with pecan halves.

Bake at 350 degrees F for 45 to 60 minutes.

Serve warm or at room temperature.

Source: St. Petersburg Times newspaper, Wed, Apr 24, 1985