Hot Curried Fruit

By keledru

Ingredients

• 1 (28-oz) can pear halves, undrained
• 1 (28-oz) can peach halves, undrained
• 1 (20-oz) can pineapple chunks, undrained
• 1 (17-oz) can apricot halves, undrained
• 1 (16-1/2-oz) can pitted Royal Anne cherries, undrained
• 1/4 cup sugar
• 3 tbsp all-purpose flour
• 3 tbsp butter
• 1/4 cup Chablis or other dry white wine
• 1 tsp curry powder

Preparation

Step 1

Drain first 5 ingredients, reserving juices in a bowl. Combine fruit in a large bowl; set aside. Stir juice mixture and set aside 3/4 cup. Reserve remaining juice mixture for another use.
Combine sugar and flour in a heavy saucepan, gradually stir in reserved 3/4 cup juice mixture. Add butter and cook over medium heat, stirring constantly until mixtutre is thickened and bubbly. Remove from heat; stir in wine and curry powder.
Add sauce mixture to fruit mixture, stirring gently. Spoon mixture into a lightly greased 13x9x2-inch baking dish, Bake at 350 degrees for 30 minutes or until thoroughly heated.