Serves: 5
Total Calories: 195

4 peaches large, peeled and sliced
2/3 cup orange juice concentrate
2 tablespoons brown sugar
1 tablespoon cornstarch
1/2 to 1 teaspoon curry powder
1/2 teaspoon ginger ground
1 tablespoon butter
1/2 cup coconut shredded

Preheat oven to 350°. Place peaches in a 1-quart baking dish.

MW In a small saucepan, mix orange juice, brown sugar, cornstarch, curry powder and ginger. Stirring over medium-low heat, bring to a boil and boil for 1 minute or until thickened. Stir in butter and pour over fruit. Sprinkle coconut on top. Bake for 25 to 30 minutes or until coconut is lightly toasted and fruit is bubbly.

MW To Microwave: In a 9-inch glass pie plate, place coconut. Microwave at 100% power (700 watts) for 4 minutes or until lightly browned, stirring every minute set aside. In a 2-cup glass measuring cup, mix orange juice, brown sugar, cornstarch, curry powder and ginger. Microwave at 100% power for 2 minutes or until boiling and thickened, stirring twice. Stir in butter and pour over fruit. Microwave at 100% power for 5 minutes or until peaches are hot and bubbly, stirring once. Sprinkle with coconut. Cover with foil and let stand for 5 minutes.

Nutritional Facts:

Serves: 5
Total Calories: 195
Calories from Fat: 56

More Recipes from the Flavors of America Cookbook:
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Colonial Oyster-Sausage Stuffing
Curried Fresh Peaches
Dixie Grits Casserole
Down Home Green Beans
German Potato Pancakes
Hopping John
Old-Time Southern Spoon Bread
Onion And Barley Bake
Orangy Harvard Beets
Powwow Corn Casserole
Scalloped Rhutabagas And Potatoes
Sunday Corn Puff