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Recipe for "curried-fruit"

NAME

     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)

     2.5-3 kg   fruit (pears, peaches, pineapple, apricot, etc.)
     12        cherries
     150 g     light brown sugar
     15 ml     curry powder
     150 g     melted butter
     100 g     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 160 deg. C for one hour.
          (5)  Refrigerate overnight. Reheat at 175 deg. C  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