Hot Curried Fruit
Yield
12 srevingsPrep
15 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
pears
ripe |
|
| 3 ½ | cups |
sugar
|
|
| 3 | small |
cinnamon sticks
|
*
|
| 10 | each |
cloves
whole |
*
|
| 2 | each |
lemons
juice of |
|
| 12 | each |
oranges
|
|
| 1 | each |
winter melon
|
* |
| 1 | bunch |
red grapes
cut into small clusters |
* |
| 1 | each |
lemon
sliced |
|
| 1 | tablespoon |
curry powder
|
|
| ½ | cup |
crystallized ginger (candied)
julienned |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
pears
ripe |
|
| 828 | ml |
sugar
|
|
| 3 | small |
cinnamon sticks
|
*
|
| 1E+1 | each |
cloves
whole |
*
|
| 2 | each |
lemons
juice of |
|
| 12 | each |
oranges
|
|
| 1 | each |
winter melon
|
* |
| 1 | bunch |
red grapes
cut into small clusters |
* |
| 1 | each |
lemon
sliced |
|
| 15 | ml |
curry powder
|
|
| 118 | ml |
crystallized ginger (candied)
julienned |
*
|
Directions
Peel pears, leaving stems intact.
Place them in a large, nonaluminum pot with enough water to cover.
Add sugar, spices and lemon juice.
Cover pears with a round of wax paper cut to fit interior of pot.
Bring to a boil, reduce to simmer and cook until pears can be easily pierced with a knife.
Slice away skin and pith from oranges.
Remove pears to a serving bowl and add enough syrup to Place oranges in cooking liquid and simmer for 15 minutes or until tender. Peel and seed melon. Cut into long, 1 inch wide strips. Add melon strips to the poaching oranges and simmer for 5 minutes. Remove to serving bowl. Add grapes and lemon slices to poaching liquid and simmer for 3 minutes. Remove to bowl. Add curry powder to liquid and whisk to dissolve. Cook syrup until reduced by half. Strain through a double thickness of dampened cheesecloth. Drain away any juices that have collected in serving bowl and pour syrup over fruits. Serve fruit with a little of the crystallized ginger sprinkled over each portion.
