Hot Curried Fruit

Last week, I asked for new brunch ideas and got several good suggestions…my thanks to everyone. Since some have asked, I ended up with mostly “tried and true” classics…mainly because my family got wind that I was going to get creative and they were less than enthusiastic – who knew they really even cared!

My menu for Christmas brunch included:
Crustless Quiche
English Muffins with Sausage and Cheese
Hash Brown Casserole
and Hot Curried Fruit!!

The Hot Curried Fruit is something I only have once a year but truly should have more often because I LOVE it. It is simple, simple..so I thought I would share the recipe. By the way, the leftovers warm up so yummy in the microwave….actually, I think I might go have a treat right now!

Hot Curried Fruit

1 lb can each of: pear halves, peach halves, pineapple slices and apricot halves
4 oz. jar maraschino cherries
1/2 cup butter
3/4 cup brown sugar
1 tsp. curry powder

Drain fruit. Spray casserole dish and arrange pear and peach halves on bottom. Add a layer of pineapple and apricots. Sprinkle cherries on top. Melt butter over low heat; add brown sugar and curry powder. (I added a bit of the fruit juices for extra flavor.) Simmer until blended. Dribble over fruit and bake uncovered at 325 for about 45 minutes. So yummy. I have also seen this with spiced apple rings instead of the cherries but I like the look of the cherries throughout the dish!