Baked Curried Fruit
|Canned sliced peaches in unsweetened juice||20 Ounce (1 Can)|
|Canned bing cherries plus juice||20 Ounce (1 Can, No Sugar Added)|
|Canned juice packed pineapple chunks||20 Ounce (1 Can, No Sugar Added)|
|Canned mandarin oranges in light syrup||22 Ounce (2 Cans, 11 Ounces Each)|
|Vegetable oil spray||1 Tablespoon|
|Firmly packed light brown sugar||2⁄3 Cup (10.67 tbs)|
|Curry powder||2 Teaspoon|
|Margarine||2 Tablespoon (Acceptable)|
Place colander in a large bowl to collect the liquid that will drain out.
Pour fruit into colander, cover and refrigerate 1 to 2 hours, or until all juice has run off.
Preheat oven to 300° F.
Lightly spray a shallow casserole (8-X-12 inches, or similar size) with vegetable oil.
Add fruit and set aside.
In a small bowl, combine brown sugar and curry powder.
Distribute over fruit.
Sprinkle with lemon juice and dot with margarine.
Cover and bake 1 hour.