HOT FRUIT SALAD

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HOT FRUIT SALAD image

Categories     Fruit     Side     Thanksgiving

Yield 6 servings

Number Of Ingredients 9

1 pound canned peach slices
1 pound canned pear slices
15-ounce canned pineapple chunks in juice
17-ounce canned pitted apricots, halved
1 pound can pitted bing cheries
1/4 cup butter, melted
1/2 teaspoon ginger
1/4 teaspoon curry
3/4 cup brown sugar

Steps:

  • Drain fruit well, reserving 2 tablespoons pineapple juice. Place fruit in 2 quart casserole. Stir together melted butter, ginger, curry, reserve pineapple juice and sugar. Pour over fruit. Bake 40 minutes 325°

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