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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
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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