| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Kerr |
4 |
servings |
INGREDIENTS
| 1/2 |
ts |
Light oil with a dash of toasted sesame |
|
|
; oil |
| 4 |
|
Shallots; finely chopped |
| 1 |
tb |
Finely grated fresh ginger root |
| 1 |
tb |
Curry powder |
| 2 |
c |
De-alcoholized white wine |
| 1/4 |
lb |
Dried apricots |
| 6 |
tb |
Dark raisins |
| 2 |
|
Pears; peeled, cored and |
|
|
; cut into eighths |
| 1 |
|
Granny Smith apple; peeled, cored and |
|
|
; cut into eighths |
| 1 |
|
Papaya; peeled, seeded and |
|
|
; cut into 1 inch |
|
|
; chunks |
| 2 |
md |
Sized firm bananas; peeled and cut into |
|
|
; 1 inch chunks |
| 1 |
tb |
Cornstarch mixed with 1tbsp |
|
|
; de-alcoholized white wine |
| 1/2 |
ts |
Essence of real coconut |
| 1 |
pn |
Salt |
| 6 |
tb |
Strained yoghurt |
| 2 |
c |
Cooked long grain rice |
| 8 |
|
Dates; sliced into fine |
|
|
; matchsticks |
| 4 |
tb |
Shelled green pistachio nuts or sliced |
|
|
; almonds |
INSTRUCTIONS
Heat the oil in a medium saucepan over medium high heat and saut. the
shallots until they just begin to turn brown - about 5 minutes. Stir in the
ginger root, curry powder, wine, apricots and raisins and simmer for 5
minutes.
Add the pears, apple and papaya and simmer for 18 minutes. Stir in the
bananas, remove from the heat and strain. Transfer the fruit to a bowl and
cover to retain the heat. Return the liquid to the pan (this will be about
1 cup).
To make the curry sauce, stir the cornstarch slurry into the juices, return
to the heat and gently stir until thickened - about 1 minute. Remove from
the heat and stir in the coconut essence and salt.
Transfer to a medium bowl and whisk in the yoghurt.
Transfer to a large casserole, stir in the cooked fruit and heat to your
desired serving temperature, but do not boil - if you do the yoghurt will
separate.
To serve: Spoon onto plates with the rice and sprinkle with the dates and
pistachio nuts. You can also chill the fruit in its completed sauce and
serve as a cool and refreshing
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