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    Curried Pineapple and Dried Fig Salsa

    Source of Recipe

    Brenda-Lee Olson

    Recipe Introduction

    originally from LaDonna

    List of Ingredients

    1 cup dried whole figs, stemmed (about 6 ounces)
    1 teaspoon curry powder
    Pinch of crushed red pepper, or to taste
    1 1/4 cups water, or as needed
    1 3/4 cups diced fresh pineapple or 20-ounce can pineapple chunks in juice, not drained
    3 tablespoons unsweetened coconut chips or shavings


    Combine figs, curry powder, crushed red pepper and water in a medium saucepan.

    (If using canned pineapple, use the pineapple liquid to cook the figs, adding water if necessary to measure 1 1/4 cups.)

    Bring to a boil.

    Cover and cook over low heat until the figs are softened and plumped, 15 to 20 minutes, depending on their dryness.

    Use a slotted spoon to transfer the figs to a cutting board, leaving the liquid in the pan.

    When cool enough to handle, cut into quarters and transfer to a medium bowl.

    Add pineapple to the liquid in the pan.

    Return to a simmer over medium heat and cook, stirring occasionally, until the liquid is reduced and the
    pineapple is well coated, about 5 minutes.

    Add the pineapple mixture to the figs; stir to combine.

    Heat a small skillet over medium-low heat.

    Add coconut and toast, stirring, until golden, 3 to 5 minutes.

    Stir the coconut into the fruit.

    Serve the salsa warm, at room temperature or chilled.

    Makes about 3 cups.




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