There was a time when this Southern condiment/side dish was made with canned fruit. Cookbook author Nathalie Dupree and her assistant, Margaret Ann Surber, updated an old recipe by using dried fruit.
The recipe doubles easily; use a Dutch oven (without the lid) instead of 2 skillets or saute pans.
Make Ahead: The fruit needs to macerate overnight, with an occasional stir. The curried dried fruit can be prepared, covered and refrigerated up to 2 weeks in advance.
- 2 pounds mixed dried fruit, such as apricots, apples, cherries, cranberries, figs, peaches and raisins (coarsely chopped, if desired)
- 1/2 cup dry sherry or Madeira (may substitute chicken broth for a nonalcoholic version)
- 8 tablespoons (1 stick) salted butter
- 1/2 cup light or dark light brown sugar (packed)
- 4 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 cup low-sodium chicken broth (may substitute vegetable broth; in that case, add an extra dash of dry sherry or Madeira)
Combine the fruit and sherry or Madeira in a large bowl; cover and let sit overnight (to macerate). Most of the liquid should be absorbed.
Preheat the oven to 350 degrees.
Melt the butter in a large ovenproof skillet or saute pan over medium heat. Add the brown sugar, curry powder and cumin; cook for a few minutes, stirring to combine. Add the macerated fruit and toss to coat evenly, then add the broth and mix well. Transfer to the oven and bake for 45 minutes to 1 hour, stirring the mixture every 15 minutes or so to prevent burning. The fruit should be evenly coated and glazed.
Serve warm, cold or at room temperature.
Adapted from "Nathalie Dupree's Comfortable Entertaining" (Viking, 1998).
Tested by Bonnie S. Benwick.
E-mail questions to the Food Section at email@example.com.