Instructions: Combine 1 cup each chicken broth and wine in saucepan, bring to a boil. Add raisins and nuts; reduce heat and simmer 5 minutes. Mix curry powder with cornstarch, salt, and remaining broth and wine. Stir into simmering sauce.

Cook, stirring constantly, until sauce thickens and clears. Adjust seasoning if necessary.

To serve, arrange fruit on top of hot rice. Pour hot curry sauce over the top. Sprinkle with coconut and serve.

Serves 4 to 6

NOTES : An unusual dish for a summer luncheon. Hot curry sauce is poured over sliced fruit and hot rice.

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