*  Exported from  MasterCook  *
                             HOT CURRIED FRUIT
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Fruits                           Side Dishes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   12                    Ripe Pears
    3 1/2   c            Sugar
    3       sm           Cinnamon Sticks
   10                    Whole Cloves
    2                    Lemons -- juice of
   12                    Oranges
    1                    Winter Melon
    1       bn           Red Grapes -- cut into small
    1                    Lemon -- sliced
    1       tb           Curry Powder
      1/2   c            Crystallized Ginger
   Peel pears, leaving stems intact. Place them in a
   large, nonaluminum pot with enough water to cover. Add
   sugar, spices and lemon juice. Cover pears with a
   round of wax paper cut to fit interior of pot. Bring
   to a boil, reduce to simmer and cook until pears can
   be easily pierced with a knife.
   Slice away skin and pith from oranges. Remove pears to
   a serving bowl and add enough syrup to cover. Place
   oranges in cooking liquid and simmer for 15 minutes or
   until tender. Peel and seed melon. Cut into long, 1
   wide strips. Add melon strips to the poaching oranges
   and simmer for 5 minutes. Remove to serving bowl. Add
   grapes and lemon slices to poaching liquid and simmer
   for 3 minutes. Remove to bowl.
   Add curry powder to liquid and  whisk to dissolve.
   Cook syrup until reduced by half. Strain through a
   double thickness of dampened cheesecloth. Drain away
   any juices that have collected in serving bowl and
   pour syrup over fruits. Serve fruit with a little of
   the crystallized ginger sprinkled over each portion.
   Source: Medford Mail Tribune, 23 August 1994 Typed by
   Katherine Smith Kook-Net: The Shadow Zone IV - Stinson
   Beach, CA
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