Curried Fruit

July 27, 2007

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Dressed in this buttery, sweet curry sauce, even the most ordinary piece of fruit can hold its own against any Cheeseburger Pita, chili dog, or taco on the planet. Use any kind of fruit you’d like. I’ve never tried it on watermelon, but who knows? You might just invent a whole new taste treat. Let me know. SAM

4 tablespoons butter
1/2 cup firmly packed light brown sugar
1 teaspoon curry powder
1 to 2 tablespoons water, as needed
2 bananas, sliced
1 cup blueberries
2 medium peaches, peeled, cored, and diced
2 pears, peeled, cored, and diced

In a saucepan over medium heat, melt the butter and add the sugar, stirring occasionally until dissolved. Add the curry powder and cook for 2 minutes, thinning with water if necessary. In a mixing bowl, combine the bananas, blueberries, peaches, and pears and add the curry sauce, tossing to coat.
Makes 8 servings.

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