Name: Curry/fruit cocktail
Yield: 8 servings
Cuisine: Boil
Ingredients: 1.00 pineapple fresh, peeled and cubed; 1.00 pears large, cubed; 1.00 orange segments; 5.00 glacé cherries halved; 2.00 bananas sliced; 15.00 ml lemon juice; 4.00 fresh chives chopped; 10.00 ml curry powder; 5.00 ml turmeric; 1.00 ml cloves ground; 2.00 ml ginger ground; 5.00 ml sugar; 1.00 ml salt; 250.00 ml stock chicken; coconut cream; 250.00 ml cream fresh; 200.00 ml coconut

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Ingredients (17)

1.00	pineapple — fresh, peeled and cubed
1.00	pears — large, cubed
1.00	orange — segments
5.00	glacé cherries — halved
2.00	bananas — sliced
15.00 ml	lemon juice

SAUCE

4.00	fresh chives — chopped
10.00 ml	curry powder
5.00 ml	turmeric
1.00 ml	cloves — ground
2.00 ml	ginger — ground
5.00 ml	sugar
1.00 ml	salt
250.00 ml	stock — chicken
	coconut cream
250.00 ml	cream — fresh
200.00 ml	coconut

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Method:

Place all the fruit in a mixing bowl and sprinkle with lemon juice. Set aside.
Place the chives in a saucepan and add the seasonings and chicken stock. Heat and simmer until the sauce has reduced by about a third. Pour over the fruit and leave to cool.
Heat the cream slightly and add the coconut. Soak for about 15 minutes liquidising for a few seconds. Chill.
Spoon the fruit into individual glass bowls and top with a little coconut cream.