Fall Fruit Curry - Thanksgiving

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Fall Fruit Curry

 

1 cup veg. bouillon or water

1 teaspoon mild curry powder

1 teaspoon apple pie spice or dessert spice blend

1 tablespoon grated fresh ginger

2 tablespoons brown sugar, or sweetener to taste (optional)

4 tart apples, cored and cut in bite-size pieces

2 pears, cored and cut in bite-size pieces

2 cups fresh or frozen peaches, cut in bite size pieces

1 cup fresh or canned pineapple, bite-size

1/2 cup dried cherries, cranberries or raisins

cooked barley or other whole grains (optional)

 

Combine the bouillon, curry powder, dessert blend, ginger and brown sugar in a

large pot. Bring to a boil, reduce the heat and simmer about 5 minutes to blend

the flavors. Add the fruits, cover and simmer until the fruits are soft and a

little syrupy, about 20 minutes. Serve over whole grains or mix into the grains

if desired.

6-8 servings

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