Winter's Best Fruit Salad

B&B at Harrison's
Calgary, AB

Ingredients:
1 can of peaches
1 can pears, drained
1 can pineapple, slices or chunks, drained
12 red maraschino cherries, drained (use 14 to 19 oz sized cans)
Note: Save unused juices for Fruit Vinaigrette, below.
¼ cup melted butter
¾ cup brown sugar
2 tsp curry powder
a few dashes of tobasco
¼ cup fruit juice

Directions:
Cube Fruit and arrange in a shallow baking dish. Mix melted butter, juice, brown sugar, curry powder and tobasco. Spoon over fruit. Cover and bake 45 minutes, 350 degree oven. Serve hot.


Fruit Vinaigrette:

Ingredients:
¾ to 1 cup of fruit juices
1 tbsp Dijon mustard
2 to 4 tbsp maple syrup (or melted honey)
¼ cup olive oil
1 tsp fresh thyme
salt to taste
fresh ground pepper, to taste

Directions:
Whisk mustard and maple syrup into juices. Slowly drizzle in olive oil, whisking to blend. Stir in thyme, salt and pepper. Refrigerate. Shake well before using and use within a few days. Use in place of mayonnaise for slaw, or tasty on green or fresh fruit salads.