Fruit with Curry Dunk

Directions

1. 1
   Heat the broth and blend in the curry powder.
2. 2
   Stir a little water into the arrowroot and stir slowly into the broth.
3. 3
   Cook and stir until thickened.
4. 4
   In the meantime put the raisins in hot water to puff them.
5. 5
   Drain, add to the sauce, and heat through.
6. 6
   Keep the sauce hot in a chafing dish over hot water or in an electric skillet on very low heat (the mixture will thin out if too hot).
7. 7
   Arrange two bowls, one containing the chopped nuts and the other the coconut.
8. 8
   On a bed of ice, place fingers of chilled fresh fruit, such as pineapple, melon, banana, papaya, mango, or halved plums or apricots, whole figs, sliced peaches, or pear quarters.
9. 9
   Brush with lemon juice to keep them from discoloring.
10. 10
    Invite the guests to dunk a piece of fruit into the curry sauce and then into the chopped nuts and coconut.
11. 11
    Raw Vegetables with curry dunk:
12. 12
    Substitute fresh, crisp vegetables, such as celery stalks, radishes, green pepper strips, cucumber fingers, fresh raw asparagus, raw baby carrots, and scallions.
13. 13
    This is also a delicious luncheon dish served with rice, chutney, crisp toast, and cool white wine.