Festive Curried Fruit

Yield: 8 to 10 servings

Ingredients

• 1 (29 ounce) can pear halves
• 1 (29 ounce) can Freestone peach halves
• 1 (17 ounce) can Royal Anne light sweet cherries, pitted
• 1 (20 ounce) can pineapple chunks
• 1 (11 ounce) can mandarin oranges
• 1 (17 ounce) can apricots, peeled
• 1/2 cup white raisins
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 3 tablespoon butter
• 3 tablespoon all-purpose flour
• 1/2 to 1 teaspoon curry powder
• 1/2 cup white wine

Instructions

1. Drain all fruit, reserving juice. Measure 3/4 cup fruit juice and set aside.
2. Soak raisins in hot water to cover for 10 minutes. Drain.
3. Mix fruit juice with sugar, salt, butter and flour. Heat, but do not boil. Stir until thick.
4. Fold sauce into drained fruit and raisins.
5. Add curry powder and wine.
6. Let stand for 3 hours.
7. Bake for 30 minutes at 350 degrees F.

This dish can be refrigerated and reheated the next day. It improves with age.