RECIPE IDEA: Curried Fruit Casserole
Hi. It’s Lois in the kitchen at Recipe Idea Shop. This delightful and versatile side dish comes from a friend of mine, Elizabeth Cottrell. She says, “This Curried Fruit Casserole can certainly be served for breakfast, but I usually serve it as a side dish to accompany pork or chicken.
“I prefer to serve it either at room temperature or hot. The butter congeals when it’s cold and is unattractive, even though the fruit still tastes good. It can be served with a slotted spoon and put on plate with the rest of your food, but the juice/rum sauce is so good that I prefer to serve it in small bowls with a spoon.”
- 8 pear halves (canned), drained
- 8 peach halves (canned), drained
- 12 apricot halves (canned), drained
- 1 (20-oz) can pineapple chunks or tidbits, drained
- 2 lemons, sliced in eight circles, seeds removed
- 1 cup brown sugar
- ½ cup white sugar
- 1½ sticks butter, melted
- 1½ tsps. Curry powder
- ½ cup light rum (I’ve used medium or dark and it tastes fine, but changes color)
- Using a 3-qt. shallow casserole dish, place the pears and peaches on the bottom.
- Top with the apricots and pineapple.
- Place the lemon slices on top.
- In a a medium to large sized saucepan, make a sauce with the sugars, butter, and curry powder.
- Mix well with the rum.
- Pour the sauce over the fruit.
- Bake at 375 degrees for 20 minutes.
- NOTE: Be careful when you pour the rum into the hot sugar/butter mixture—it will foam up.