Curried Fruit

[Guest guest]

Curried Fruit

 

Here's a great way to enjoy fruit in the winter. I especially like to serve

this dish warm for brunch, but it also is delicious served chilled over

vanilla frozen dessert.

 

2 tbsp. canola oil

1/4 c. light brown sugar

1 tbsp. curry powder

1/2 tsp. ginger powder

One 8-ounce can pineapple chunks (canned in own juice), drained, reserving

1/4 c. juice

One 11-ounce can mandarin oranges, drained

1 ripe pear, cut into 1-inch cubes, at room temperature

2 cups vanilla soy yogurt

Chopped walnuts or pecans for garnish

 

 

Heat the oil in a medium saucepan over medium heat. Add the brown sugar,

curry powder, and ginger. Cook, stirring occasionally, over medium heat, for

about 5 minutes, until the sugar is melted and the mixture is smooth.

 

Stir in the fruit and 1/4 cup pineapple juice; cover and cook for about 5

minutes, until the fruit is heated through and the pear chunks are tender.

Add remaining ingredients.

 

To serve warm, cook and serve immediately. (Reheating may cause the fruits

to become overcooked.) To serve chilled, prepare earlier the day the dessert

is to be served; cover and refrigerate.

 

YIELD: 6 servings

 

 

 

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