This is Pat Ricker's scrumptious and so easy recipe! Great for brunch on a cold winter morning. You can also cook it in a slow cooker.
Ingredients
1 (29 ounce) can sliced peaches, drained
1 (16-oz) can pear halves, drained
1/2 cup slivered almonds
3/4 cup brown sugar (firmly packed)
1 (15- oz) can pineapple chunks, drained
1 (6-oz) jar maraschino cherries, drained
1/3 cup melted butter
1 tbsp curry powder
1 (29 ounce) can sliced peaches, drained
1 (16-oz) can pear halves, drained
1/2 cup slivered almonds
3/4 cup brown sugar (firmly packed)
1 (15- oz) can pineapple chunks, drained
1 (6-oz) jar maraschino cherries, drained
1/3 cup melted butter
1 tbsp curry powder
Steps
- Place all fruit in a 13 by 9 by 2" baking dish. Sprinkle the fruit with almonds. Combine butter, brown sugar, and curry. Top fruit with brown sugar/curry mixture.
- Bake at 325° F for one hour.