Curried Fruit on Rice
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)(Drawings by Andy Warhol)
1 cp chicken broth or consomme
1 1/2 cps white wine
1 cp seedless raisins, washed and drained
1 cp pistachio or pignolla nuts
2 tbsp curry powder
1 tbsp cornstarch
4 cps hot rice
2 ripe bananas, sliced
2 canned or fresh peaches, sliced
2 canned or fresh apricots, sliced
3/4 cp shredded coconut
1 - Combine consomme and 1 cp wine in saucepan.
2 - Heat to boiling point.
3 - Add raisins and nuts
4 - Reduce heat.
5 - Simmer 5 minutes.
6 - Mix curry powder with cornstarch and remaining 1/2 cp wine.
7 - Add to simmering sauce.
8 - Stir and boil 5 minutes or until it thickens and clears.
9 - Taste for seasoning.
10 - Add a little salt if needed.
To serve this curry, which makes an ideal dish for summer luncheon,
spoon hot rice into soup plates. Arrange sliced fruit quickly over rice.
Pour hot curry sauce over all. Sprinkle with coconut and serve,