Sunday, March 4, 2012

Curried Fruit

Curried Fruit
From: gardentraveler

Preheat oven to 350 degrees Fahrenheit.

1 can (29 oz) peach slices

1 can (20 oz) chunk pineapple  
1 can (20 oz) pear slices
1/4 c. dried cranberries

1/4 cup butter
1/4 c. sugar (you can substitute brown sugar and skip the molasses, but I like the added flavor)
1 t. molasses
1/2 t. curry powder - more or less to taste  (I used 3/4 t. Penzey's Maharajah curry powder)

1/8 c. flaked coconut and 1/4 c. sliced almonds for garnish.

Drain fruit. Cut peach and pear slices in half, if desired. (The original recipe calls for peach and pear halves, so size doesn't really matter in this case.)

Combine fruit in a 1 1/2 or 2 qt. baking dish.

Melt butter (I cut it into pieces and melt it on low in the microwave). Combine with sugar and curry powder.  Microwave a bit more to make sure it's well combined.

Pour butter mixture over fruit and combine well.

Bake 30-40 minutes, until liquid is a bit bubbly.  This is best served the next day.

Top with a bit of flaked coconut and toasted almonds just before serving. (Toast almonds in dry frying pan over low heat.  Stir constantly and watch closely so that they don't burn.)

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