Don’t be afraid of the prunes or the curry. I love prunes and think they get a bad rap. Hopefully, the marketing inspiration to call them “dried plums” will win over some new fans. As for the curry, remember it’s a seasoning blend that usually contains coriander, turmeric, cumin and fenugreek with a touch of red pepper. It does not, when used in small doses, make food spicy hot. In this recipe, it gives a nice homey flavor and makes your house smell like autumn.
This hot curried fruit, while low in cholesterol and sodium, is higher in carbs than a lot of my recipes so you definitely won’t want to eat half of the dish yourself. But a couple of tablespoons will add some zest to your plate of potluck food. Leftovers are amazing in oatmeal or served with yogurt for breakfast the next morning.
Adapted from Richmond Receipts
8 oz. pitted prunes (dried plums)
14 oz. dried apricots
6 oz. dried tart cherries
15 oz. canned peach halves in juice, drained
15 oz. canned pear halves in juice, drained
15 oz. canned pineapple chunks in juice, drained
1 cup light brown sugar, firmly packed
¼ cup butter
2 tsp. curry powder
Spray a 13×9-inch baking dish with cooking spray. Add prunes, apricots, cherries, peaches, pears and pineapple chunks. Mix gently.
Combine brown sugar, butter and curry powder in small saucepan. Stir over low heat until butter and sugar dissolve. Remove from heat and spoon over fruit. If making ahead, cover and refrigerate for up to 24 hours.
Bake, uncovered, at 350°F for 50-60 minutes or until thick and bubbly. Serve warm.
Makes 14 servings
Per serving: 290 calories, 4g fat (2g sat), 9mg cholesterol, 14mg sodium, 67g carb, 7g fiber, 52g sugar, 2g protein