Sometimes a little something extra makes all the difference in a meal and Curried Fruit Bake is all the extra you will ever want! It’s so simple. The blend of the orchard variety tastes of pears, peaches, apricots, pineapples, and the bonus of maraschino cherries are brought to life with a divine brown-sugar-curry sauce. Then, it’s baked until it is bubbly and full of sweet goodness! Perfect added to a holiday ham or turkey, or really as a shining-star side dish for just about any meal, Curried Fruit Bake is that something extra your guests will be astounded by! Always be a little extra!


  • 1 (29-ounce) can pears
  • 1 (28-ounce) can peaches
  • 2 (15-ounce) cans apricots
  • 2 (20-ounce) cans pineapple chunks
  • 15 maraschino cherries, cut in half
  • 1/2 cup butter
  • 3/4 cup brown sugar, packed
  • 1 1/2 teaspoons curry powder
  • 1 1/2 tablespoons cornstarch


Step 1 –Place a colander over a bowl.

Step 2 –Add the pears, the peaches, the apricots, and the pineapple chunks to the colander and let them sit until the juices have drained well, about 2 hours. Discard the juices or save them for another use.

Step 3 –Preheat the oven to 350 degrees F.

Step 4 –Cut the pears, the peaches, the apricots, and the pineapple chunks into large, even chunks, then layer them in the bottom of an ungreased 9×13-inch baking dish.

Step 5 –Sprinkle the maraschino cherry halves over the fruit mixture.

Step 6 –In a medium saucepan over medium heat, add the butter, the brown sugar, the curry powder, and the cornstarch and cook, stirring constantly, until the butter has melted and the sauce becomes bubbly and thick.

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Step 7 –Evenly pour the sauce over the fruit mixture.

Step 8 –Bake the fruit bake, about 1 hour.

Step 9 –Serve.