Make Ahead

CurriedĀ Fruit

November 14, 2010
0 Ratings
  • Serves 8
Author Notes

My grandmother made this every Thanksgiving (and only at Thanksgiving) until she died. For me, Thanksgiving just doesn't seem complete without it... It freezes beautifully and although the recipe calls for canned fruit, I have tried it with fresh and it's good that way too, just more labor intensive. There is no category for "Fruit" so I chose "Vegetables" —DeArmasA

What You'll Need
  • 1 large can peach halves
  • 1 large can Bartlett pears
  • 1 regular sized can of pineapple chunks
  • 1 regular size can of cherries
  • 1 package slivered almonds
  • 3/4 stick of butter
  • 1 cup light brown sugar
  • 3 tablespoons curry powder
  1. Drain all fruit in a colander. Butter casserole dish. Preheat oven to 350F (or assemble in a crock pot).
  2. Chop butter in small pieces and mix with sugar and curry. Place half of the fruit in the casserole dish, top with half of the butter/sugar/curry mixture. Repeat. Sprinkle almonds on top.
  3. Bake until bubbly, approximately 30 minutes. Can be made ahead and re-heated or made in a crock pot.

See what other Food52ers are saying.

  • DeArmasA
  • Kayb

3 Reviews

DeArmasA November 25, 2010
Kayb - do you have any idea where it originated? I only have it written by my grandmother in a Christmas Card from 1990, but I remember my mom making it in the 70s... glad it brought back fond memories!
Kayb November 25, 2010
You know, I don't. I just remember grandmama making it once or twice, but it was never a standard.Then the next time I had it was at my mother-in-law's house, again for a holiday dinner; she often fixed it for Thanksgiving and Christmas. We enjoyed it today,and I'll enjoy the leftovers! Thanks for bringing it back to mind. I hope you are having a wonderful Thanksgiving!
Kayb November 18, 2010
I remember having this as a kid! I may have to add it to the Thanksgiving menu, just for old times' sake!