Recipe for Festive Curried Fruit from the Fruit section.
Festive Curried Fruit1 (29 ounce) can pear halves
1 (29 ounce) can Freestone peach halves
1 (17 ounce) can Royal Anne light sweet cherries, pitted
1 (20 ounce) can pineapple chunks
1 (11 ounce) can mandarin oranges
1 (17 ounce) can apricots (peeled)
1/2 cup white raisins
3/4 cup sugar
1/4 teaspoon salt
3 tablespoon butter
3 tablespoon flour
1/2 to 1 teaspoon curry powder
1/2 cup white wine Drain all fruit, reserving juice. Measure 3/4 cup fruit juice and set aside. Soak raisins in hot water to cover for 10 minutes. Drain. Mix fruit juice with sugar, salt, butter and flour. Heat, but do not boil. Stir until thick. Fold sauce into drained fruit and raisins. Add curry powder and wine. Let stand for 3 hours. Bake for 30 minutes at 350 degrees F. May be refrigerated and reheated next day. Improves with age. Serves 8 to 10.
We hope you enjoy your freshly made Festive Curried Fruit. This recipe came from Fruit's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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