Festive Curried Fruit

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Festive Curried Fruit

 

1 28 ounce can pear halves

1 28 ounce can  peach halves

1 17 ounce can cherries, pitted

1 20 ounce can pineapple chunks

1 11 ounce can mandarin oranges

1 17 ounce can apricots, peeled

1/2 cup raisins

3/4 cup sugar

1/4 teaspoon salt

3 tablespoon butter or margarine

3 tablespoon flour

1/2 to 1 teaspoon curry powder

1/2 cup white wine or white grape juice

 

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. May be refrigerated and reheated next day.

Improves with age. Serves 8 to 10.