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Wednesday, 22 October 2014

CURRIED FRUIT BAKE

CURRIED FRUIT BAKE
1 package Prunes, (16 oz) pitted
1 package Dried apricots (11 oz)
2 cans Pineapple chunks (13 1/2 oz)
drained
1 can Peaches; sliced (1 lb 13 oz)
1 cup Brown sugar
1/2 teaspoon Curry powder
14 ounces Ginger ale
Combine all ingredients in removable liner. Place in base. Cover and
cook on low 4-5 hours or auto 3 hours.

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