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Almond and Curried Fruit




Source of Recipe


Estelle Bonczek Brown


List of Ingredients




29-ounce can sliced peaches
151/2 ounce can pineapple chunks
16-ounce can pears
6-ounce jar maraschino cherries
1/3 cup butter (not margarine), melted
3/4 cup brown sugar, firmly packed
1 teaspoon curry and cinnamon combined (can use only cinnamon and no curry if you don't like the flavor of curry)
1/2 cup toasted almonds
1/3 cup cooking sherry (optional: if you use sherry, don't use curry)
2 tablespoons flour (made liquid with fruit juices or sherry)


Recipe



Drain all fruits and arrange in a 9- by 13- by 2-inch baking dish. I usually put the butter on the bottom of the baking dish and put it in a warm oven to melt.

Then put the fruit in and put the brown sugar and curry, cinnamon, flour and sherry and mix it all together again lightly. Then sprinkle the toasted almonds on top.


Put in 325-degree oven until it gets bubbly and hot, about 45 minutes.