Curried fruit
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Peaches, peeled and sliced | |
| 3 | Pears, peeled, cored and sliced | |
| 9 | Apricots, pitted and sliced | |
| 19 | ounces | Canned pineapple tidbits |
| 1 | cup | Raisins |
| 1 | cup | Maraschino cherries, drained, halved or whole |
| ½ | cup | Butter or margarine |
| 4 | tablespoons | Flour |
| 1 | tablespoon | Curry powder |
| 1½ | cup | Granulate sugar |
| 2 | cups | Water |
| Boiling water if needed | ||
Directions
A favorite extra to serve hot or cold with the main course.
Combine all the fruit in a big bowl and toss to combine. Packing into sterilized pints (about 5).
Melt butter in saucepan. Mix in the flour and curry powder. Add sugar. Stir in the 1-½ cups water over medium heat until it boils and thickens. Divide among jars, using knife to move fruit around so liquid will go down evenly around fruit.
Fill with boiling water, if needed, to within ¼ inch of top. Secure lids. Process in boiling water bath for 20 minutes. Makes 5 pints.
Origin: Preserves, by Jean Pare. Shared by: Sharon Stevens, Aug/95.