Mary's Baked Fruit is one of my favorite recipes from home. We have this at many a holiday celebration and it always makes me think of Christmas (well, and Easter, too). It contains a very unique ingredient that doesn't quite taste the way you expect it to taste: curry! Whenever I tell someone it's in there the response is quite often, "I don't really like curry and stay away from anything with it in it!" And then they try this recipe and are sold.
In our family, the peaches and pineapples are the first to go. Poor pears! So, we usually increase the amounts of those in the recipe. I've even increased the fruit in this recipes WITHOUT increasing the "sauce" ingredients.
I will give you one caveat before you proceed, the sauce in this stains. It's ruined a few shirts, but again, it's well worth it and I just give lots of warnings about that fact. My kids LOVE this recipe and it will be around for many years to come. I'm including some photos of my fruit draining process. My mom always used paper towels, but I was trying to be a bit more "green" ;)
Mary's Baked Fruit
Best made the day before or several... the flavors marry together and it gets better!
Increase/decrease fruit amts. per preference
1 lg can cling peach halves (the pics show slices as that was what I had on hand at the time)
1 lg can pineapple slices
1 lg can pear halves
1/3 cup butter
3/4 cup light brown sugar
2-4 tsp. curry powder (we use 2)
1. Drain fruit and dry on paper towels- or use towels (see photos above). Absorb as much moisture as possible.
2. Arrange fruit in casserole dish.
3. Melt butter, then add brown sugar and curry. Spoon over the fruit.
4. Bake 1 hour in 325-350 degree oven.
Serves 4-6--- of course you can double/ triple the recipe! you can also freeze the leftovers.
2. Arrange fruit in casserole dish.
3. Melt butter, then add brown sugar and curry. Spoon over the fruit.
4. Bake 1 hour in 325-350 degree oven.
Serves 4-6--- of course you can double/ triple the recipe! you can also freeze the leftovers.
