Curried Fruit Bake

This is a fantastic way to use canned and frozen fruit that absolutely tantalizes the senses with such a warm aroma and captures the eye with a beautiful autumnal colour. Served on its own or over ice cream this truly hits the spot and is a dessert I simply can't get enough of. Fruit may be changed or added and the curry flavour may easily be made more mild or strong, depending on your preference. 

Curried Fruit Bake 

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1 x 398ml (14oz) canned peach halves, drained and juice reserved

1x 398ml (14oz) canned pear halves, drained

1 x 398ml (14oz) canned apricot halves, drained

1 cup frozen cranberries, thawed

Reserved peach juice

1 cup dark brown sugar, packed

1 1/2 teaspoons curry powder

pinch of salt 

Preheat oven to 350ºF (170ºC).

Arrange the peaches, pears, apricots and cranberries in an ungreased shallow baking dish.

Pour the reserved peach juice in a bowl. Add the brown sugar, curry powder and salt. Stir to combine and pour over the fruit. Bake in the preheated oven for about 25 to 30 minutes or until hot. Sprinkle lightly with cinnamon before serving.