Beer-Curried Fruit
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An unusual accompaniment for baked ham, pork, poultry, or lamb. A nice winter brunch dish, too. It's pretty on a buffet table.
INGREDIENTS
1/2 cup packed brown sugar
1 tablespoon cornstarch
2 to 3 teaspoons curry powder
3/4 cup beer
1/4 cup butter
1 tablespoon grated orange peel
1 can (30 ounces) cling peach slices, drained
1 can (29 ounces) pear halves or slices, drained
2 cans (11 ounces each) mandarin oranges, drained
2 bananas, thinly slicedIn a large saucepan, combine sugar, cornstarch, and curry powder. Stir in beer. Cook, stirring constantly, until thickened and clear.
Add butter, and orange peel; stir until melted.
Add peaches, pears, and mandarin oranges (If using pear halves, cut into slices). Cover and simmer about 10 minutes. Stir in bananas.
Turn into a serving dish, chafing dish, or warming dish. Sprinkle with flaked coconut.
Makes about 7 cups