Recipe - Hot Curried Fruit

12 Ripe Pears
3 One half cup Sugar
3 small Cinnamon Sticks
10 Whole Cloves
2 Lemons; juice of
12 Oranges
1 Winter Melon
1 bn Red Grapes; cut into small
clusters
1 Lemon; cut or sliced up
1 tablespoon Curry Powder
One half cup Crystallized Ginger;
julienned

Peel pears, leaving stems intact. Place them in a large, nonaluminum pot
with enough water to cover. Add sugar, spices and lemon juice. Cover pears
with a round of wax paper cut to fit interior of pot. Bring to a boil,
reduce to simmer and cook until pears can be easily pierced with a knife.

Slice away skin and pith from oranges. Remove pears to a serving bowl and
add enough syrup to cover. Place oranges in cooking liquid and simmer for
15 minutes or until tender. Peel and seed melon. Cut into long, 1" wide
strips. Add melon strips to the poaching oranges and simmer for 5 minutes.
Remove to serving bowl. Add grapes and lemon slices to poaching liquid and
simmer for 3 minutes. Remove to bowl.

Add curry powder to liquid and whisk to dissolve. Cook syrup until reduced
by half. Strain through a double thickness of dampened cheesecloth. Drain
away any juices that have collected in serving bowl and pour syrup over
fruits. Serve fruit with a little of the crystallized ginger sprinkled over
each portion.

Source: Medford Mail Tribune, 23 August 1994 Typed by Katherine Smith
KookNet: The Shadow Zone IV Stinson Beach, CA

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