or large bowl.
Dried Fruit Compote.
In large nonreactive pan
ours.
For mango-passion fruit compote, caramelize remaining sugar. Add passion
ool.
Layer yogurt, stewed fruit compote and crumbled cookies in 4
Preheat oven to 350 degrees.
Have a 2 quart covered casserole ready.
Drain pineapple, reserving liquid.
Combine pineapple and remaining fresh and dried fruit in a large bowl.
In a small bowl, combine resrved pineapple juice with brown sugar and curry powder.
Mix well and pour over fruit. Mix until fruit is evenly covered.
Place in prepared casserole. Bake covered, 1 hour.
Serve warm or cold. Top with yogurt if desired.
This recipe makes enough compote for 13 servings (a complete
Prepare Curried Cottage Cheese and Lemonade Dressing.
Have all the ingredients, except banana, chilled.
Just before serving, slice banana and dip slices into fruit juice or syrup to prevent darkening.
Arrange fruit on lettuce leaves, with Curried Cottage Cheese in center of platter.
Serve Lemonade Dressing on side or drizzle over fruit.
bout 3/4 cup.
FRUIT COMPOTE: Combine your favorite fresh and
stirring occasionally.
For the fruit compote: In a separate saucepan, bring
In a 10 x 6-inch baking dish, arrange fruit.
In a small bowl, mix sugar with curry powder.
Sprinkle brown sugar mixture over fruit.
Dot with butter or margarine.
Bake in a 325\u00b0 oven for 45 minutes.
Brush pan liquid over fruit occasionally.
Serve fruit warm.
Is good served with ham or baked chicken.
Makes four servings.
Drain fruit well.
Mix butter, brown sugar and curry powder. Dot over fruit.
Bake at 325\u00b0 for 1 hour.
Cool and refrigerate for at least one day.
Warm over at 350\u00b0 for 1/2 hour until bubbly.
bout 3/4 cup.
FRUIT COMPOTE: Combine your favorite fresh and
eanwhile, for the dried fruit compote, place dried fruit, honey and 2 cups
ubes and spoon on the fruit compote and the fresh berries. Drizzle
Melt butter and stir in sugar and curry powder.
Drain fruits and arrange in layers or rows in casserole dish, reserving cherries and enough fruit for garnish.
Cover fruits in casserole with butter and brown sugar mixture.
Arrange fruits for garnish and cherries on top.
Bake at 350\u00b0 for 30 minutes or until fruit is bubbling and heated through.
Serve hot.
Drain all fruits and place all but cherries in 2-quart casserole.
Add nuts.
Melt butter; blend in sugar, curry powder, cinnamon and spoon over fruit.
Bake in slow oven at 325\u00b0 for 30 minutes.
Add cherries; bake 15 minutes longer.
Serve warm.
nd let stand until the fruit is softened, about 30 minutes
or with Baked Fruit Compote.
Make Baked Fruit Compote:
Arrange pineapple slices
Place 2 cups water, cinnamon sticks and vanilla in a medium saucepan. Bring to a boil on high heat. Reduce heat to low. Add dried fruit and simmer, uncovered, 5 mins, until fruit is tender and plump. Remove from heat and set aside to infuse for 30 mins.
Divide fruit compote among serving dishes and top with a dollop of yogurt, to serve.
ith whipped cream and fresh fruit, fruit compote, or lightly sauteed apples.
To make the compote, combine strawberries, blueberries, wine and sugar. Heat gently for 5 mins, until sugar dissolves. Add the raspberries then let cool slightly.
Meanwhile, to make the zabaglione, whisk together egg yolks and sugar in a large heatproof bowl. Gradually whisk in Marsala. Place over a double boiler and whisk continuously until thickened and creamy and forms soft peaks, around 10 mins.
Spoon warm fruit compote into serving glasses. Serve immediately with zabaglione.