This is a great snack or dessert for winter and fall because it’s so warm—not just from being in the oven–the curry and other spices just give the fruit a warm taste, so it’s exotic yet comforting. For times when you might not want a “warm” treat you could pair it with some vanilla ice cream–I haven’t tried it yet but don’t think you could go wrong with that combination.
20 oz can unsweetened pineapple chunks
16 oz can pitted sweet cherries, drained*
15 1/4 oz can pear halves, drained*
15 1/4 oz can peach halves, drained*
3/4 cup packed brown sugar
1/4 cup melted butter*
1 tsp curry powder
1 tsp ground cinnamon
1 tsp ground nutmeg
Heat oven to 350 degrees
Drain pineapple chunks, reserving juice
In a greased 2-qt baking dish, combine the pineapples, cherries, pears, and peaches.
Combine brown sugar, butter, curry, cinnamon, nutmeg, and reserved juice. Pour over fruit.
Cover and bake for 35-45 minutes.
*I don’t care for cherries so I leave them out of the recipe, still works just fine
* I tend to leave the butter out because it comes out of solution (I can’t find a non-nerdy way of saying that) when the dish cools, so in its place I add a mixture of peach and pear juice from the drained cans.