A tantalizing combination of curry, ginger, maple, lemon and Cream Sherry wine with a touch of black pepper! WOW!
Makes about 3/4 cup or enough to dress 12 servings of fruit

1/4 c. real maple syrup, Grade A amber
1/4 c. fresh lemon juice
2 T. peanut oil
4 t. Cream Sherry wine
2 T. peeled, finely chopped fresh ginger
1 t. mild curry powder
several dashes finely ground black pepper

In small mixing bowl combine all ingredients. Stir well with fork till thickened. Serve at room temperature.

Salad Suggestion: Serve over 1 whole pineapple, peeled and cut into 1/4 x 3/4 inch wedges, 6 navel oranges, peeled and segmented and 6 small bananas, sliced. Toss very gently to thoroughly coat and serve at once..


Published by Sharon Lee Davies-Tight, artist, writer, chef

Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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