Curried Fruit

1. 1

   Drain all fruit, reserving 1/2 cup each of apricot and pineapple juice. Set juice aside.

2. 2

   Place drained fruit in a 12- x 8- x 2-inch baking dish, and set aside

3. 3

   Combine reserved juice, sugar, butter, and curry powder in a medium saucepan. Bring to a boil. Reduce heat, and simmer 30 minutes or until syrup thickens. Pour syrup over fruit. Bake, uncovered, at 350u00b0 for 20 minutes. Spoon fruit into serving dish using a slotted spoon.

* Per serving · 4 servings · Values may vary.

No additional tips available.