Holiday salad

Recipe from: 11/21/1996 12:00:00 AM
Ingredients 9
Servings 6
Time

Ingredients

  • 410
    g
    peach slices, drained but reserve the syrup
  • 410
    g
    pineapple chunks, drained
  • 410
    g
    baked beans in tomato sauce
  • 410
    g
    jar pickled onions, drained but reserve the liquid
  • 15
    ml
    sugar
  • 15
    ml
    curry powder
  • 50
    ml
    apricot jam
  • 15
    ml
    cornflour
  • few drops Tabasco
 

Method

 
Chop the peach slices and transfer to a mixing bowl. Add the pineapple chunks and baked beans. Quarter the pickled onions and add. Blend the peach syrup and pickled onion liquid in a small saucepan. Add the sugar, curry powder and apricot jam. Mix well. Bring to the boil and simmer for a few minutes. Blend the cornflour with a little water and add. Simmer until the sauce thickens slightly. Season with a little Tabasco sauce and pour over the salad in the bowl and chill until needed. Serves 6.
 

Read more on: fruit
 

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