Hot Fruit Salad With Curry Sauce Recipe
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.
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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