I have the pleasure of hosting Christmas Day lunch at my house every year. I don’t have some grand, elegantly decorated house or massive dining room that seats a football team. In fact, my house is pretty small. My parents, my mother-in-law, The Husband, the boys, and I all squeeze around our kitchen table because it’s easier on the boys. We don’t have to pull them away from their Christmas gifts and as the afternoon wears on and the littles start to get tired and cranky, there is a room with a door waiting for
us them to escape to.
Since I’m hosting, I provide the main course and everyone else brings a side. For two years in a row, my mother-in-law has brought a winner dish to Christmas Day dinner. Two years ago, this mashed potato casserole was a big hit. Last year, she brought hot curried fruit salad.
I don’t cook with curry a lot. Mainly because they are typically spicy dishes and I’m a wimp when it comes to spicy. I never considered combining curry with fruit. However, the aromatic spice of the curry combined with warm fruit is absolutely fantastic. Before she left, I asked her to send me the recipe. Turns out, this dish is super easy to assemble and can be made ahead of time.
My mother-in-law has already let me know she’s bringing the potatoes and the curried fruit to dinner this year. I can’t wait.
- 8 tablespoons (1 stick) unsalted butter
- 1 heaping cup of brown sugar
- 2 teaspoons curry powder
- 1 (14.5 ounce can) each, sliced peaches, sliced pears or pear halves, and pine apple chunks in water, drained
- 1 (14.5 ounce can) sweet cherries (not cherry pie filling) pitted and drained
- Preheat oven to 350 degrees.
- In a small saucepan, melt butter over medium heat. Add brown sugar and curry. Stir until mixture is combined.
- Mix fruit together and and pour into a 9 x 12 x 2 inch baking dish. Pour butter mixture over fruit and stir to combine.
- Bake uncovered for 30 minutes until syrup is bubbling.