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Riverwind Inn

Deep River, Connecticut

Heritage Recipe

Bobbie Barlow's Curried Fruit

This recipe was perfected by my mom and provides the classic touch to any breakfast, just as she so ably does to any meal. ... former innkeeper Barbara Barlow

Ingredients:
2 cans sliced peaches
2 cans sliced pears
1 can apricots
1 small can pineapple chunks
1/4 cup brown sugar
2 teaspoons curry powder
1 cup chopped pecans, optional

Drain fruit and place in baking dish. Melt and mix butter, brown sugar, and curry. Spoon over fruit. Sprinkle nuts on top if desired. Bake for 1 hour at 325 degrees.

Serves: 8

  • You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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