Peel the apples, quarter them if you want and cut them into 2 - 3 strips, depending on the size of the apple quarter. Cut the apple strips into pieces lengthways 2 - 3 times. Cut the half peaches into pieces like the apples.
Put some oil in the pan and fry the turkey slices. Season the meat with salt and pepper. When the shredded meat is browned, add the apple and peach pieces and mix with the shredded meat. Leave everything on the stove again for 2 - 3 minutes, but the stove can now be turned off so that it only cooks with the residual heat.
In the meantime prepare the sauce. Instead, put some of the peach juice (I go here depending on how fruity I would like the sauce to be), the curry sauce, crème fraîche and the cream in a bowl and mix everything together well.
As soon as the sauce is ready, pour the turkey and fruit mixture into a baking dish, pour the sauce over it and distribute it well. You can simply pour the sauce from the bowl over the casserole, as it is not too thick in consistency.
Then put the casserole in the oven for 40 - 45 minutes at 180 ° C. I prefer convection here, but top / bottom heat is also possible.
When the casserole is ready, pour the flaked almonds on top. Of course, you can also briefly roast the flaked almonds in a pan if you would like a more intense taste of the almonds.
The casserole tastes best on its own or with rice, if you like it with a side dish.
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