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Since You Asked: Curried Fruit recipe from local orchardists

Dear Since You Asked, A la carte:

Now that the local season for fresh cherries is over, I would very much like a recipe using maraschino cherries, as my cookbooks are netting zero when searched. Please, staff. I need your help.

— Phyllis G., Medford

Searching a new commemorative cookbook, we found a yesteryear preparation for maraschino cherries contributed by Medford's own Parsons family, founders of Hillcrest Orchard.

"Eating It Up in Eden: The Oregon Century Farm and Ranch Cookbook " contains nearly 100 recipes from Oregon families who have farmed or ranched on the same land for a century or more. The cookbook celebrates the 50th anniversary of the state's Century Farm and Ranch Program, and its May release coincided with events that celebrate Oregon's 150th year of statehood.

Curried Fruit was among the three recipes contributed by Hillcrest and Mrs. Judson Parsons. Containing more Jackson County photos than recipes, the book depicts several facets of pear production at Hillcrest. Not surprisingly, the farm was the most recent to attain century status locally, and the book's publisher, Kathy Tucker, is a Parsons descendent and part owner of the orchard.

The 124-page book isn't awash in maraschino cherry recipes, but it is long on history. You can order your own copy online at www.whitehousegrocerypress.com, by calling 503-234-0264 or by sending a request and check to 2000 S.E. 47th Ave., Portland OR 97215. The book is $18.95, plus $2.50 shipping and handling.

Curried Fruit

1/3 cup butter

3/4 cup packed brown sugar

4 teaspoons curry powder

1 can pears

1 can peaches

1 can pineapple

1 jar maraschino cherries

Preheat oven to 350 F.

Melt the butter in a saucepan over medium-low heat with the sugar and curry powder.

Drain the canned fruit and arrange in a baking dish. Pour curry mixture over fruit and bake, covered, in preheated oven for 1 hour.