Curried Fruit Compote Recipe
Ingredients
1 can (17 oz.) apricot halves, drained; reserve syrup
1 can (16 oz.) peach slices, drained; reserve syrup
1/4 teaspoon curry powder
1/4 teaspoon cinnamon
1 tablespoon cornstarch
1/4 cup water
1/2 cup raisins
Directions
In 2-cup glass measure, combine 1 cup reserved syrups, curry and cinnamon.
Cook at HIGH 2 to 3 minutes.
Blend cornstarch with water until smooth.
Stir into syrup.
Cook at HIGH 1 1/2 to 2 minutes, or until slightly thickened; stir occasionally.
In 8-inch round dish, combine apricots, peaches and raisins.
Cook at HIGH 3 1/2 to 4 1/2 minutes, or until heated through, stir once.
Pour sauce over fruit.
Cook at HIGH 1 to 1 1/2 minutes.
Cook at HIGH 2 to 3 minutes.
Blend cornstarch with water until smooth.
Stir into syrup.
Cook at HIGH 1 1/2 to 2 minutes, or until slightly thickened; stir occasionally.
In 8-inch round dish, combine apricots, peaches and raisins.
Cook at HIGH 3 1/2 to 4 1/2 minutes, or until heated through, stir once.
Pour sauce over fruit.
Cook at HIGH 1 to 1 1/2 minutes.
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