Curried Fruit Compote
|Canned apricot halves||17 Ounce, drained, syrup reserved (1 Can)|
|Canned peach slices||16 Ounce, drained, syrup reserved (1 Can)|
|Curry powder||1⁄4 Teaspoon|
|Water||1⁄4 Cup (4 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
In 2-cup glass measure, combine 1 cup reserved syrups, curry and cinnamon.
Cook at HIGH 2 to 3 minutes.
Blend cornstarch with water until smooth.
Stir into syrup.
Cook at HIGH 1 1/2 to 2 minutes, or until slightly thickened; stir occasionally.
In 8-inch round dish, combine apricots, peaches and raisins.
Cook at HIGH 3 1/2 to 4 1/2 minutes, or until heated through, stir once.
Pour sauce over fruit.
Cook at HIGH 1 to 1 1/2 minutes.