Fruit + Curry Dunk
Source of Recipe
from wwr free newsletter
Recipe Introduction
Originally a California idea, this cocktail delight has
become known in other parts of the country and is
especially good for summer parties in the garden, on the
deck or terrace.
List of Ingredients
Fruit + Curry Dunk
3 cups (750 ml) fresh or canned chicken broth
2 Tbs (30 ml) curry powder
2 Tbs (30 ml) arrowroot
2/3 cups (150 ml) raisins, plumped in warm water, drained
2 cups toasted almonds, finely chopped
2 cups grated coconut, fresh or dried
Fresh fruits, such as apples, peaches, pears, pineapple,
melons, banana, papaya, mango, apricots, figs, cut into
bit-sized pieces and brushed with lemon juice
Heat the broth in a saucepan and stir in the curry powder. Mix the
arrowroot with a little cold water and stir it into the broth. Add
the raisins and heat the broth, stirring frequently, until thickened.
Place the chopped almonds and the coconut in two bowls and arrange the
fruits on a platter. Serve the curry sauce while still hot and invite
your guests to dip the fruit into the curry sauce and then into the
almonds and coconut.Recipe
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