B&B at Harrison's
Calgary, AB

1 can of peaches
1 can pears, drained
1 can pineapple, slices or chunks, drained
12 red maraschino cherries, drained (use 14 to 19 oz sized cans)
Note: Save unused juices for Fruit Vinaigrette, below.
¼ cup melted butter
¾ cup brown sugar
2 tsp curry powder
a few dashes of Tobassco
¼ cup fruit juice

Cube Fruit and arrange in a shallow baking dish. Mix melted butter, juice, brown sugar, curry powder and Tobassco. Spoon over fruit. Cover and bake 45 minutes, 350 degree oven. Serve hot.


Fruit Vinaigrette:

¾ to 1 cup of fruit juices
1 tbsp Dijon mustard
2 to 4 tbsp maple syrup (or melted honey)
¼ cup olive oil
1 tsp fresh thyme
salt to taste
fresh ground pepper, to taste

Whisk mustard and maple syrup into juices. Slowly drizzle in olive oil, whisking to blend. Stir in thyme, salt and pepper. Refrigerate. Shake well before using and use within a few days. Use in place of mayonnaise for slaw, or tasty on green or fresh fruit salads.