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Hot Baked Curried Fruit Casserole

A warm and colorful side dish featuring canned fruit, a buttery brown sugar sauce, and a touch of curry powder that adds warmth without overwhelming the fruit's sweetness.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 284
Ingredients Method Notes

Ingredients
  

Fruit Ingredients
  • 20 oz canned pineapple chunks, drained
  • 15 oz canned pear halves, drained
  • 15 oz canned peach halves, drained
  • 15 oz canned apricot halves, drained
  • 10 oz maraschino cherries (optional) Leave out for a less-sweet casserole
Sauce Ingredients
  • 1/2 cup packed brown sugar
  • 1 tablespoon curry powder Adjust to taste
  • 4 tablespoons butter, melted Can substitute with a plant-based alternative

Method
 

Preparation
  1. Preheat the oven to 350°F. Set out a 9x13-inch baking dish and a colander for draining the fruit.
  2. Pour the canned fruit into a colander and let it drain for about 20 minutes.
Assembly
  1. Spread the drained pineapple, pears, peaches, apricots, and optional cherries evenly in the baking dish.
  2. In a small saucepan, warm the melted butter, brown sugar, and curry powder over medium heat, stirring until smooth. Remove from heat.
  3. Pour the warm sauce over the fruit and toss gently, or spoon it lightly across the top.
Baking
  1. Bake for about 30 minutes, until the fruit is hot and the sauce bubbles around the edges.
Storage
  1. To make ahead, refrigerate the drained fruit and butter-sugar-curry mixture separately. Bring to room temperature before baking.
  2. Store leftovers in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended.

Notes

Handle fruit gently to maintain shape. Adjust curry to preference—less for milder, more for bolder. Skipping the draining step can lead to a watery casserole.