Curried Fruit Compote

[Guest guest]

Curried Fruit Compote:

 

1 1-pound can pineapple chunks (packed in juice)

1 large ripe pear, unpeeled, halved lengthwise, cored and then sliced 1/8

inch thick

1 large sweet apple, unpeeled, quartered, cored, sliced 1/8 inch thick

12 dried apricot halves, cut in half

1/4 cup Sucanat or date sugar

2 tsp. curry powder

 

Preheat oven to 350 degrees

 

Have a 2-quart covered casserole ready. Drain pineapple, reserving juice.

Combine pineapple

and remaining fresh and dried fruit in a large bowl.

 

In a small bowl, combine reserved pineapple juice with sugar and curry powder.

Mix

well and pour over fruit. Mix until fruit is evenly coated. Place in casserole.

Bake

uncovered, 1 hour. Serve warm or cold.