One 16-ounce can pineapple rings
One 16-ounce can peach halves
One 16-ounce can pear halves
1 cup seedless golden raisins
One 14-ounce jar spiced apple rings
2 tablespoons all-purpose flour
1/2 cup firmly packed light brown sugar
1 tablespoon mild curry powder
1 cup dry vermouth
3/4 cup (1 1/2 sticks) butter
1. Drain all the fruits and cut pineapple rings in half. Butter a 2-to 2 1/2 quart casserole, arrange the fruits in alternating layers, saving the apple rings for the top, and set aside.
2. In a medium-size heavy saucepan, combine the flour, brown sugar, curry powder, vermouth, and butter over moderate heat and stir till the mixture is thickened and smooth, about ten minutes. Pour the mixture over the fruit, cover with plastic wrap, and let stand in the refrigerator overnight.
3. Preheat the oven to 350 degres Place the casserole in the oven and bake till bubbly hot and slightly glazed on top, 20 to 30 minutes.
James Villas:
ReplyDeleteA fruit casserole can be sherried, curried, or minted; it can contain three or six different fruits; and it can be served not only at breakfasts and brunches as a side dish but also as a dessert. Because of the curry powder, this particular one is really most appropriate as a brunch dish on a fairly lavish buffet....Fresh fruit seems to turn too mushy.