Bake Fruit with Curry Sauce and Nuts Recipe

Serves 8

Baked fruit with curry sauce and nuts can be served as a desert, alone, or on top of ice cream or pound cake (or both!). One of the best ways of serving it is as a side dish at brunch on Christmas day.

Use your imagination in choosing the fruits to go in this dish. Cherries and almonds are a must, but the rest is up to you. It doesn't matter if you use canned fruit or fresh fruit.

If you don't like the taste of curry, subsitute cinnamon.

Ingredients:

  • 5 lb fruit (pears, peaches, pineapple, apricot, etc)
  • 12 cherries
  • 3/4 cup light brown sugar
  • 3 tsp curry powder (or use cinammon)
  • 1/3 cup butter, melted
  • 3/4 cup almonds (blanched), slivered

    • Instructions:

    1. Add sugar and curry powder to melted butter and mix well.
    2. Drain all fruit well.
    3. Arrange fruit and nuts in layers in casserole dish. There should be enough fruit to fill the dish about three-quarters full.
    4. Pour butter mixture over fruit.
    5. Bake at 325 degrees for one hour.
    6. Refrigerate overnight.
    7. Reheat at 350 degrees F until hot before serving (about 10-15 minutes).