Homemade Hot Curried Fruit (Recipe)

Tangy fruits make an excellent accompaniment to ham or turkey as well as an interesting condiment for brunch with quiche or simple egg dishes.

Ingredients

2 (20 ounce) cans unsweetened pineapple chunks

1 (29 ounce) can fruit cocktail

1 (29 ounce) can sliced cling peaches

1 (17 ounce) can apricot halves

2 tablespoons butter

1/2 cup packed brown sugar

2 1/2 teaspoons Madras curry powder

1 tablespoon cornstarch

1 tablespoon cold water

Steps

1.  Drain all the fruits well.  Turn into a 3 1/2 quart electric slow cooker.  In a small glass bowl or measure, heat the butter in a microwave oven on high power 30 to 40 seconds, or until melted.  Stir in the brown sugar and curry powder until well blended.  Pour over the fruits; stir gently.

2.  Cover and cook on the high heat setting 2 1/2 hours.

3.  Dissolve the cornstarch in the cold water and stir into the fruit mixture.  Cook, uncovered, on high heat 30 minutes longer, or until thickened slightly.