Recipe - Curried Fruit

5 pound Fruit (pears, peaches,
pineapple, apricot, etc.)
12 Cherries
Three fourths cup Light brown sugar
3 teaspoon Curry powder
1/3 cup Butter, melted
Three fourths cup Almonds (blanched),
slivered

Add sugar and curry powder to melted butter and mix well. Drain all fruit
well. Arrange fruit and nuts in layers in casserole dish. There should be
enough fruit to fill the dish about threequarters full. Pour butter
mixture over fruit.

Bake at 325 degrees F. for one hour. Refrigerate overnight. Reheat at
350 degrees F. until hot before serving (about 1015 minutes).

NOTES:

* 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. Yield: Serves 812.

* 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.

: Difficulty: easy.
: Time: 10 minutes preparation, 1 hour baking, overnight cooling.
: Precision: approximate measurement OK.

: Katherine Rives Albitz
: HewlettPackard, Network Software R&D Lab, Fort Collins, Colorado USA
: hpfcla!hpcnof!k_albitz@hplabs.hp.com

: Copyright (C) 1986 USENET Community Trust

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini