 | | Crock Pot Curried Fruit |
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1 can (29 oz.) pear halves, drained
1 can (29 oz.) peach halves, drained
2 cans (16 oz.) apricot halves, drained
1 can (20 oz.) pineapple chunks, drained
1 pkg. (3 1/2 oz.) sliced almonds, toasted
1 can (20 oz.) pineapple slices, drained
1 jar (4 oz.) maraschino cherries, drained
1 1/2 c. firmly packed brown sugar
2 tbsp. curry powder
1/2 c. melted butter or margarine |
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| Instructions |
| Alternate fruit in a 3 quart casserole or crockpot. Arrange sliced pineapple on top, and place 1 cherry in the center of each slice. Combine sugar, curry powder, and butter. Sprinkle over fruit. Cook in crockpot on high for 4 hours. Serves 16.
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