BETTY CROCKER 1950S CURRIED FRUIT BAKE

Betty Crocker 1950s Curried Fruit Bake image

Make and share this Betty Crocker 1950s Curried Fruit Bake recipe from Food.com.

Provided by carrie sheridan

Categories Breakfast

Time 40m

Yield 12 serving(s)

Number Of Ingredients 8

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Ingredients

1 (1 lb) can pear half
6 maraschino cherries
1 (1 lb) can yellow cling peaches or 1 (1 lb) can apricot halves
1 (6 ounce) can pineapple chunks
1/3 cup kerry irish gold unsalted butter, melted
1/2-3/4 cup dark brown sugar, packed
4 teaspoons curry powder
1 cup sour cream, if desired (optional)

Steps:

Heat oven to 325 degrees.
Drain fruits and arrange in an oblong pan, 13 x 9 x 2.
Pour mixture of remaining ingredients over the fruit.
Bake for 15 minutes.
Baste with the drippings in the pan and bake for an additional 15 minutes.
Serve hot as an accompaniment to meat or as a dessert with sour cream on the side.

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