Crockpot Curried Fruit

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Crockpot Curried Fruit

 

1 20 ounce can pineapple chunks in juice or syrup

drained

1 15 1/4 ounce can sliced pears drained

1 15 1/4 ounce can sliced peaches drained

1 15 1/4 ounce can apricot halves drained

1/2 cup maraschino cherries drained

2/3 cup packed brown sugar

1/3 cup margarine or butter melted

2 to 3 teaspoons curry powder

 

Arrange pineapple, pears, peaches, apricot and

cherries in 3 1/2 to 6 quart slow cooker. Mix

remaining ingredients; spoon over fruit. Cover and

cook on low heat setting 3 to 4 hours to develop the

flavors. Serve warm or chilled. To chill, cool about 2

hours, then spoon fruit into container; cover and

refrigerate until chilled.

 

 

 

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