Name: Almond Curried Fruit
Yield: 6 - 8
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

Almond Curried Fruit

gluten free / vegan

breakfast

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.

View / Print Recipe Card

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

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.