• 2 tablespoon cornstarch
  • 2 tablespoons sugar
  • 2 to 3 teaspoons curry powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 (1 pound, 4 ounce) can unsweetened pineapple chunks
  • 1 (1 pound) can peach halves
  • 1 (11 ounce) can Mandarin oranges
  • Orange Juice
  • 1 cinnamon stick
  • 1/4 cup (1/2 stick) butter or margarine
  • 1/4 cup brandy
  • Silvered almonds
  • Directions

    In a saucepan combine cornstarch, sugar and spices. Drain and dry fruit. Reserve pineapple juice only and add enough orange juice to equal 2 cups. Stir juice into cornstarch mixture. Cook over low heat, stirring constantly, until thickened and clear. Add cinnamon stick and cook gently for 6 to 8 minutes. Do not boil. In a 2-quart casserole or chafing dish melt butter, add fruit and heal. Add hot curry sauce and heat 4 minutes. To flame at the table, gently warm brandy. Ignite and pour over fruit and serve immediately. Sprinkle with almonds.

    Serves 10 to 12

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