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Sauces and Marinades - Fruit with Curry Sauce

  • Fruits:
  • 1 (20-ounce) can apricots
  • 1 (20-ounce) can pineapple chunks
  • 1 (29-ounce) can pear halves
  • 1 (29-ounce) can sliced peaches
  • 1 small bottle red maraschino cherries
  • Drain all fruits and arrange in a large, shallow, glass dish. Reserve all juices, but allow them to mix.
  • Curry sauce:
  • ¾ cup sugar
  • 3 tablespoons cornstarch or 6 tablespoons plain flour
  • 1 cup mixed juices from canned fruit
  • ¼ cup butter or margarine
  • 1½ teaspoons curry powder
  • 1/8 teaspoon salt

Combine ingredients and cook in the top of a double boiler until mixture is slightly thickened. Cool slightly or overnight. Pour over fruit. Cover dish with aluminum foil and bake at 325ยบ for 15 to 20 minutes. Excellent served as a salad or dessert.
Submitted By: Charlene Mullins
Putnam Farmers Co-op
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