Helaine's Hot Curried Fruit Recipe

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Helaine's Hot Curried Fruit

Helaine Norman


I had this recipe at my sister's-in-law home for Thanksgiving many years ago, served in place of cranberry sauce with turkey. I have made it many times since then and served it as a dessert as well as a side dish. The way I put the fruit in the dish makes it LOOK as good as it tastes.

★★★★★ 1 vote
10 Min
45 Min


14 oz can(s)
peach halves drained (light or heavy syrup)
14 oz can(s)
pear halves drained (light or heavy syrup)
14 oz can(s)
pineapple slices, drained, in natural juice
1 jar(s)
maraschino cherries
1/4 to 1/2 stick
butter or margarine
1/4 to 1/2 tsp
curry powder
1/2 c
light brown sugar (or to taste)


1Place peaches and pears in pyrex dish or casserole. Top with pineapple slices. Place marachino cherries in center of each pineapple slice and around them as well. Sprinkle over all the light brown sugar
2Melt the butter/margarine and stir into it the curry powder. Pour over all.
3Bake covered at 350 degree in oven. (May also be made in a microwave for less time.) Serve hot or warm/room temperature.

About this Recipe

Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Vegetarian, Dairy Free
Other Tag: Quick & Easy