cup unsalted butter cup brown sugar teaspoons curry powder (14.5 ounce) can sliced pears, drained (14.5 ounce) can sliced peaches, drained (20 ounce) can pineapple chunks in water, drained (14.5 ounce) can pitted sweet cherries (not cherry pie filling), drained
Preheat the oven to 350 degrees. In a small saucepan, melt the butter over medium heat. Add the brown sugar and curry. Stir until the mixture is combined.
Mix the fruit together and pour it into a 9 x 12 x 2 inch baking dish. Pour the butter mixture over the fruit and stir to combine.
Bake uncovered for 30 minutes until the syrup is bubbling.
454 kcal per serving
78 g per serving
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