Fruit with Curry Dunk

1. 1

   Heat the broth and blend in the curry powder.

2. 2

   Stir a little water into the arrowroot and stir slowly into the broth.

3. 3

   Cook and stir until thickened.

4. 4

   In the meantime put the raisins in hot water to puff them.

5. 5

   Drain, add to the sauce, and heat through.

6. 6

   Keep the sauce hot in a chafing dish over hot water or in an electric skillet on very low heat (the mixture will thin out if too hot).

7. 7

   Arrange two bowls, one containing the chopped nuts and the other the coconut.

8. 8

   On a bed of ice, place fingers of chilled fresh fruit, such as pineapple, melon, banana, papaya, mango, or halved plums or apricots, whole figs, sliced peaches, or pear quarters.

9. 9

   Brush with lemon juice to keep them from discoloring.

10. 10

    Invite the guests to dunk a piece of fruit into the curry sauce and then into the chopped nuts and coconut.

11. 11

    Raw Vegetables with curry dunk:

12. 12

    Substitute fresh, crisp vegetables, such as celery stalks, radishes, green pepper strips, cucumber fingers, fresh raw asparagus, raw baby carrots, and scallions.

13. 13

    This is also a delicious luncheon dish served with rice, chutney, crisp toast, and cool white wine.

* Per serving · 4 servings · Values may vary.

No additional tips available.