Fall Fruit Curry

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1 cup bouillon or water
1 teaspoon mild curry powder
1 teaspoon apple pie spice or dessert spice blend
1 tablespoon grated fresh ginger
4 tart apples, cored and cut in bite-size pieces
4 pears, cored and cut in bite-size pieces
2 cups fresh or frozen peaches, cut in bite size pieces
2 cups fresh or canned pineapple, bite-size
1/2 cup dried cherries, cranberries or raisins
cooked barley or other whole grains (optional)

Combine the bouillon, curry powder, dessert blend and ginger in a large pot. Bring to a boil, add the fruits, reduce the heat, cover and simmer until the fruits are soft and a little syrupy, about 20 minutes. Serve warm, cooled or chilled.  If desired, serve over whole grains or mix in a cup or two of cooked whole grains.

6-8 servings