Recipe by Carrie
"This is my favorite traditional side dish for our holiday meals... it may sound a bit on the weird side... but go for it!"
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1 (16 ounce) can
sliced pears, well drained
1 (20 ounce) can
pineapple chunks, drained
1 (15 ounce) can
apricot halves, drained
2 (15 ounce) cans
1 (4 ounce) jar
packed brown sugar
Excellent, but I prefer using all brown sugar. Strange, but in this recipe the curry tastes more like nutmeg than curry. I also like to add a few toasted pecans on top of this dish just before serving. Judy
oh my!! this looks just like a recipe that my mom got from sunset magazine when i was a kid~! we loved it--thought it was very exotic. can't wait to try it again!! (i'm guessing on the stars right now...
Served this at two brunchesat my home. The ladies just raved about it. They all wanted the recipe.
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I was leary becuase I am not a curry fan, but I was trying this for my husband who is. I was so surprised! It smelled good while it cooked and the sweetness really brings out the different flavors in the curry, it was really good. I might take this to my mom's for Thanksgiving!
Fixed this for breakfast brunch and even the men were complimentary. Added a little cinnamon & nutmeg and would be good with brandy. A definate keeper.
delicious and simple...will definitely use again
i was searching for this recipe as i have misplaced my cookbook. everyone loves this and it is so easy to bake. thanks, glad i found it
Very different, but good! I would recommend a little more brown sugar. I had to put a little more on when eating the leftovers. But, I DID eat the left-overs, which I am not good at! :-)
* Percent Daily Values are based on a 2,000 calorie diet.
Mom's Curried Fruit
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories from Fat: 25
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