Curried fruit is an old Southern holiday favorite. It's not as common as it once was, but it is worth revisiting. It's divine with roasted duck, turkey and I'm serving it for Christmas dinner with a standing rib roast. Enjoy every bite and each single blessing of Christmas.
Warm Curried Fruit
Serves 6 to 8
1 (20-ounce) can pineapple chunks in 100% juice
1 (15-ounce) can pear halves in 100% juice
2 (15-ounce) cans sliced peaches in 100% juice
3/4 cup dried cherries
1/2 cup dried raspberries
1/2 cup chopped dried strawberries
1/3 cup chopped pecans
1/4 cup unsalted butter
1/4 cup packed light brown sugar
1 teaspoon curry powder
1 tablespoon white wine vinegar
Preheat the oven to 375˚F. Lightly spray a 7 by 11-inch baking dish with nonstick cooking spray.
Drain the pineapple chunks, pear halves, and sliced peaches and toss the fruit together in a large mixing bowl. Reserve the juice for another use. Add the cherries, raspberries, strawberries, and pecans and stir well.
Pour into the prepared baking dish.
Melt the butter in the microwave. Stir the brown sugar, curry, and vinegar into the hot butter. Pour over the fruit.
Bake for 45 minutes. Serve warm.