Dark Glass Ponderings

For now we see through a glass, darkly; but then face to face: now I know in part; but then shall I know even as also I am known. -1 Corinthians 13:12

This dish makes an excellent brunch dish-to-pass.  It goes excellently with egg dishes.

Hot Fruit Salad

1 lg. can pineapple chunks

□ 1 lg. can pear halves

□ 1 lg. can peach halves

□ 1 lg. can apricot halves

□ 1 bottle maraschino cherries

□ 2 c. fruit juices

□ 3 tbsp. cornstarch

□ 1/2 c. brown sugar

□ 1 tsp. curry powder

□ 1 stick melted butter

□ 1/2 c. pecan halves

Drain and save juices from fruit for sauce. Arrange pineapple, pears, peaches, apricots, and cherries in 11 x 14 inch baking dish. Mix cornstarch, sugar, curry powder, and melted butter with 2 cups juices. Stir over low heat until consistency of light cream. Pour over fruit and pecans. Bake at 350 degrees for 45 minutes to one hour.

This can also be made in the crockpot.

Taken from Cooks.com


This sounds like heaven! Also sounds like a good dish for fall!! I love fall. *sigs*

Mmmm...it is. In fact we often have this for Thanksgiving breakfast.

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Mmmm. Love ANYTHING with curry and am excited to find a new bloggite!
I hope you will visit my place soon and we can CONNECT!

Later today I'm featuring Cynthia Ruchti in my FIRST AUTHOR appearance! Yep, a giveaway as well.

Blessings, dear one!!


Thanks for stopping by, Patti. I'll be sure to check out your interview with Cynthia Ruchti, I've heard good reviews of her books.

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Julia M. Reffner

About Me

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Christ-loving bookworm & homeschool mom of 2 stealing the rare quiet moments to pursue that all elusive writing dream. I also write book reviews for Title Trakk and The Historical Novel Society.


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