Reviewed: Nov. 22, 2009

Delicious! I was hesitant about the curry, but it blended so well. This recipe was a bit heavy on the spices, though, so I would cut them down maybe by 1/3 next time I make this recipe. Also, to lighten the calorie load, I subbed Splenda for the sugar, and it turned out just fine.

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Dwynwen

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Reviewed: Nov. 26, 2008

I made this last year for Christmas Dinner and it was such a hit that I'm making the same dish for Thanksgiving this year. I used cinnamon and a very good port. I was out of curry powder so I made my own. It's in the oven baking as I'm inputting this remark and it sure does smell yummy!

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