a different way to serve canned fruit, but it doesn't work for us. the curry powder is still raw tasting after an hour of baking, the fruit would be better without it. i can see this recipe working starting with fresh fruit added to basic melted butter with curry powder and sugar , or even melting butter and curry powder, then adding the fruit juice, and simmering the fruit on the stovetop- sorry this wasn't our thing, so to speak
GREAT recipe, if you are concerned about the "raw" taste of the curry powder try toasting it in a skillet before adding it to the recipe... it usually adds to the full flavor you're looking for.
We loved it! The curry was different, not raw tasting at all. I used it at a holiday brunch, and I put a bowl of sour cream nearby for garnish. Perfect for a winter brunch! Thanks