recipes@decwrl.UUCP (02/20/87)
CURRIED-FRUIT(D) USENET Cookbook CURRIED-FRUIT(D)
CURRIED FRUIT
CURRIED-FRUIT - Baked fruit with curry sauce and nuts
This dish can be served as a desert, alone, or on top of ice
cream or pound cake (or both!). But, our favorite way of
serving it is as a side dish at brunch on Christmas day. As
long as I can remember, Mom has had this dish, along with an
egg/cheese casserole, bacon, and muffins for Christmas
brunch. It is especially easy since you make it a day ahead
of time.
INGREDIENTS (Serves 8-12)
4-5 lb fruit (pears, peaches, pineapple, apricot, etc.)
12 cherries
3/4 cup light brown sugar
3 tsp curry powder
1/3 cup melted butter
3/4 cup blanched, slivered almonds
PROCEDURE
(1) Add sugar and curry powder to melted butter and
mix well.
(2) Drain all fruit well. Arrange fruit and nuts in
layers in casserole dish. There should be enough
fruit to fill the dish about three-quarters full.
(3) Pour butter mixture over fruit.
(4) Bake at 325 deg. F for one hour.
(5) Refrigerate overnight. Reheat at 350 deg. F until
hot before serving (about 10-15 minutes).
NOTES
I use standard American "curry powder". Any other that you
want to use should be ok. Adjust the amount of curry powder
to your taste, or use cinnamon if you really don't like the
flavor of curry.
Use your imagination in choosing the fruits to go in it.
Cherries and almonds are a must, but the rest is up to you.
We use canned fruit, but fresh would be good too.
RATING
Difficulty: easy. Time: 10 minutes preparation, 1 hour bak-
ing, overnight cooling. Precision: approximate measurement
OK.
CONTRIBUTOR
Katherine Rives Albitz
Hewlett-Packard, Network Software R&D Lab, Fort Collins, Colorado USA
hpfcla!hpcnof!k_albitz@hplabs.hp.com