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Almond Curried Fruit

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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.
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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. 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.
  2. Bake at 325 degrees for one hour.
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  • Home
  • Recipes
    • Appetizers
    • Beef, Chicken, and Pork >
      • Beef Recipes
      • Chicken Recipes
      • Pork Recipes
    • Beverages
    • Bread, Biscuits, and Rolls
    • Breakfast
    • Desserts >
      • Cakes >
        • Cake Frostings and Icings
      • Cookies, Brownies, and Bars
      • Pies and Pastries
      • More Desserts
    • German Food
    • Gluten Free
    • Pasta and Pizza
    • Salads >
      • Salad Dressings
    • Sauces
    • Seafood
    • Soup and Chili
    • Vegetables and Sides
  • Fun
    • Kitchen Fun
    • Kids Cook
    • Quotes
  • Menus
    • Seasonal Menus
    • Backyard Fun
    • Brunch
    • Cocktail Party
    • Cozy Nights
    • Elegant and Easy
    • Fiesta
    • Football Fun
    • Happy Birthday
    • Kids Celebrate
    • Picnics
    • Tea Time
  • Tips
  • Garden
  • About
  • A - Z Index