Curried fruit

Yield: 5 servings

Measure Ingredient
3 \N Peaches, peeled and sliced
3 \N Pears, peeled, cored and sliced
9 \N 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
\N \N Boiling water if needed

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.

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