Fruit Compote

Pineapple, sliced

Blueberries, fresh

Strawberries, fresh

Sprinkle powdered sugar

Dollop whipped cream or sour cream

Place a slice of pineapple on square of aluminum foil. Pile blueberries and strawberries on top. Sprinkle with a little powdered sugar. Seal fruit tightly in foil. Heat about 10 to 15 minutes on grill. To serve, fold back foil and top with cream.

For curried fruit: Follow above recipe, except omit powdered sugar and add 2 tablespoons butter and 1 teaspoon curry powder. Serve this with lamb or chicken.

For fruit with mint: Follow the above recipe. Heat chopped mint (10 leaves or so) in 1 tablespoon water. Bruise mint (crush with back of spoon against side of pan). Strain off leaves and pour flavored water over fruit. Continue to warm through.

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