Hot Fruit Salad With Curry Sauce Recipe

My passion for Hot Curried Fruit grew during high school days. Stop looking and try this Hot Curried Fruit recipe immediately.

Summary

Servings10CuisineAmerican
CourseBreakfastSpecialityPart of Menu
Main IngredientAlcohol

Ingredients

 
1/2 cup golden raisins
 
1(29-ounce) can pear halves, undrained
 
1(29-ounce) can peach halves, undrained
 
1(20-ounce) can pineapple chunks undrained
 
1(17-ounce) can pitted Royal Anne cherries, undrained
 
1(16-ounce) can apricot halves, undrained
 
1(11-ounce) can mandarin oranges undrained
 
1/4 cup sugar
 
3 tablespoons all-purpose flour
 
1/4 teaspoon salt
 
3 tablespoons butter or margarine
 
1/2 cup white wine
 
1/2 to 1 teaspoon curry powder

Directions

Cover raisins with boiling water; soak 10 minutes.
Drain and set aside.
Drain fruit, reserving all juice.
Stir reserved juice well, and measure 3/4 cup; set aside.
(Save the remaining juice for other uses.) Combine fruit and raisins in a 13- x 9- x 2-inch baking dish, stirring well.
Set aside.
Combine sugar, flour, and salt in a medium saucepan, blending well.
Gradually stir in reserved 3/4 cup fruit juice.
Add butter, and cook over medium heat, stirring constantly, until mixture comes to a boil.
Boil 1 minute, stirring constantly; remove from heat.
Gradually stir in wine and curry powder.
Fold sauce into fruit, mixing well.
Cover fruit mixture, and let stand 3 hours.
Bake at 350° for 30 minutes.

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