Hurry Curry Spiced Pineapple Sauce for Ham
3538 days ago
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From Dorothy Reinhold of www.Shockinglydelicious.com
Made quickly in a skillet, this fast sauce goes equally well with a holiday ham, roast chicken or pork chops. Warm spices complement the sweet apple and pineapple, perfumed by vanilla and lightly sweetened with brown sugar.
Ingredients
- 1 tablespoon light-tasting olive oil
- 1/2 Fuji apple, cored, peeled and finely chopped
- 1 shallot, peeled and finely chopped
- 3 colored mini peppers, stemmed, seeded and finely chopped
- 2 garlic cloves, pressed or minced
- 1/4 teaspoon curry powder
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- Pinch of crushed red pepper
- 1 (20-ounce) can crushed pineapple in juice
- 3 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch, dissolved in 6 tablespoons water
Directions
- Heat oil in a large skillet. Add apple, shallot and peppers and cook over medium heat until softened, about 5 minutes, stirring frequently.
- Add garlic and spices (curry, cinnamon, allspice, cloves, crushed pepper) and stir and cook for another minute. Spices will smell toasty.
- Add pineapple and its juice, brown sugar and vanilla and simmer for 2-3 minutes, stirring frequently. Add cornstarch-water mixture to the skillet and stir to combine. Bring back up to a simmer and boil 1 minute, stirring frequently, as mixture thickens, and then remove from heat.
- Spoon warm sauce into a serving bowl and serve over and alongside ham slices.
Make ahead: This sauce tastes even better if you make it a day ahead and keep it refrigerated. Remove and rewarm, or serve at room temperature if you like. Loosen with a bit of water if it has thickened too much.
Photographed by Dorothy Reinhold
