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    HOT FRUIT CASSEROLE


    Source of Recipe


    www

    1 29 oz. can sliced peaches, drained
    1 20 oz. can pineapple chunks, drained
    1 lb. can Queen Anne cherries, drained
    3/4 stick butter
    3/4 cup brown sugar
    2 Tbsp. cornstarch
    1/4 tsp. curry powder

    Drain each piece of fruit on a paper towel. Using a 1 1/2 quart
    casserole arrange fruit in layers. Cream butter, sugar, cornstarch,
    and curry powder. Cover each layer with creamed mixture. Cook
    uncovered about 1 hour.


 

 

 

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