Curried Fruit Compote

One of the specialities of the southern regions of India is cooked fruit mixed with yogurt. This versatile dish can be served as appetizer, a dessert, or a side dish, and although it is usually served warm, it is also quite good cold.

• Ready In: 1 hr 10 mins
• Serves: 12

Ingredients

• 1  lb pineapple chunk
• 1  large  ripe pear
• 1  large sweet apple, unpeeled, quartered, cored and then sliced 1/8 inch thick
• 12  dried apricots, havles cut in half
• 12  prunes, cut in half
• 1⁄4 cup brown sugar, firmly packed
• 2  teaspoons curry powder

Directions

1. Preheat oven to 350 degrees.
2. Have a 2 quart covered casserole ready.
3. Drain pineapple, reserving liquid.
4. Combine pineapple and remaining fresh and dried fruit in a large bowl.
5. In a small bowl, combine resrved pineapple juice with brown sugar and curry powder.
6. Mix well and pour over fruit. Mix until fruit is evenly covered.
7. Place in prepared casserole. Bake covered, 1 hour.
8. Serve warm or cold. Top with yogurt if desired.