{"id":707,"date":"2015-12-19T05:00:00","date_gmt":"2015-12-19T12:00:00","guid":{"rendered":"https:\/\/cheerykitchen.com\/2011\/04\/25\/curried-fruit-bake\/"},"modified":"2016-04-03T18:04:56","modified_gmt":"2016-04-04T00:04:56","slug":"curried-fruit-bake","status":"publish","type":"post","link":"https:\/\/cheerykitchen.com\/curried-fruit-bake\/","title":{"rendered":"Curried Fruit Bake"},"content":{"rendered":"
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The key to making Curried Fruit Bake successful, is draining the fruit really well. I actually let my fruit sit in a\u00a0colander<\/strong><\/a> in the sink for a couple of hours while I’m doing other things. \u00a0Then all you have to do is cut the fruit into bite size pieces, layer it in a 9×13″ baking pan<\/strong><\/a>, make the sauce and pour it over the top.<\/p>\n This can all be done the day before you’d like to serve it. \u00a0Just cover and chill it in the refrigerator. \u00a0I’d suggest you bring it back to room temperature before you place it in the oven or add some extra bake time to it to make sure it gets bubbly and lightly brown around the edges.<\/p>\n Here’s all you need to make it.<\/p>\n <\/p>\n I like to drain my pineapple chunks separately and save the juice for something else. \u00a0I drain the peaches, pears, and apricots in a big colander. \u00a0After a couple of hours, I spray my casserole dish with some non-stick spray and then layer the fruit.<\/p>\n <\/p>\n Next melt the butter, then add curry powder, cornstarch and brown sugar.\u00a0 Stir over medium heat until the sauce becomes thick and bubbly.<\/p>\n <\/p>\n