Wine-Curried Fruit for the Holidays

An elegant casserole to serve dinner guests. I baked this fruit medley to take as a buffet side dish for a holiday party we attended and for the day-after-thanksgiving feast this year. It was a big hit both times!

Ingredients:

2 Bananas
1- 29 oz. can of Peaches, halved
1 - 26 oz. can of Pears, halved
1 - 20 oz. can of Pineapple, chunks
2 - 6.5 oz. cans of Mandarin Oranges
1 - 8 oz. jar of Maraschino Cherries
1/2 cup Butter (1 stick), softened
1/2 Brown Sugar
1 tablespoon Cornstarch
1/2 cup Dry White Wine
1 teaspoon Curry Powder
Pecans, chopped or halved (optional)

Use as many organic ingredients as you can, when making this recipe. Check with your local natural foods market for their selection of organic canned products.

Directions: 

1. Diagonally slice the bananas in 1-1/2 inch chunks.
2. Drain the juice from all the other fruit and arrange all in a 2-1/2 quart baking dish.
3. In a sauce pan, combine the sugar, softened butter, cornstarch, wine and curry powder and cook, stirring continually, until it begins to thicken.
4. Pour the sauce over the fruit.
5. Bake uncovered in a pre-heated 350-degree oven for 15-20 minutes.
   
6. Serve hot.

Serves 12-14