This recipe goes spectacularly well with turkey (and ham… and pork… and Holidays…)
BAKED CURRIED FRUITS
2 cans pineapple slices
1 can peach halves
1 can pear halves
1 can apricot halves
1 small bottle of red cherries
1/4 cup Seaport Oil & Vinegars’ Cranberry-Pear Balsamic Vinegar
1/3 cup brown sugar (or to taste)
1/3 cup butter
1 tablespoon curry powder
In a small saucepan over medium heat place the butter, sugar, Balsamic Vinegar and curry powder. Bring to a boil to melt the sugar.
Strain the fruits and discard their liquid. On an oven proof dish place the pineapple slices, then the peach halves on top. Add the pears and apricots filling the gaps. Pour the hot syrup over the fruits and decorate with slivered almonds and cherries.
Bake at 350º F. in a preheated oven, for approximately 1 hour. Can be made the day before and reheated.
With this recipe you can play with quantities and still have a great result, adding and subtracting according to the number of people and your own taste. I love the taste of curry and use lots of it. The Cranberry-Pear Balsamic gives it a perfect touch of tanginess and flavor.