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Curried Fruit With Almonds

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  Canned pear halves in heavy syrup 16 Ounce (1 Can)
  Canned peach halves in heavy syrup 16 Ounce (1 Can)
  Canned pitted royal anne cherries 16 Ounce (1 Can)
  Canned pineapple chunks in heavy syrup 15 1⁄4 Ounce (1 Can)
  Canned apricot halves in heavy syrup 8 Ounce (1/2 Of A 16 Ounce Can)
  Firmly packed brown sugar 1⁄4 Cup (4 tbs)
  All purpose flour 3 Tablespoon
  Margarine 3 Tablespoon
  Golden raisins 1⁄2 Cup (8 tbs)
  Riesling/Other sweet white wine 1⁄2 Cup (8 tbs)
  Curry powder 2 Teaspoon
  Sliced almonds 1⁄4 Cup (4 tbs), toasted

Drain fruit, reserving 3/4 cup liquid.
Set drained fruit and liquid aside.
Combine brown sugar and flour in a saucepan; stir well.
Gradually stir in reserved liquid.
Add margarine and raisins; cook over medium heat, stirring constantly, until mixture comes to a boil.
Boil, stirring constantly, 1 minute.
Remove from heat; stir in wine and curry powder.
Spoon drained fruit into an 11- x 7- x 1 1/2-inch baking dish; pour wine mixture over fruit.
Sprinkle with sliced almonds.
Bake, uncovered, at 350° for 25 to 30 minutes or until thoroughly heated.

Recipe Summary

Fruit Dessert

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2867 Calories from Fat 427

% Daily Value*

Total Fat 49 g75.1%

Saturated Fat 7.6 g38.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 153 mg6.4%

Total Carbohydrates 573 g190.9%

Dietary Fiber 28.2 g112.8%

Sugars 426.6 g

Protein 13 g26.9%

Vitamin A 110.3% Vitamin C 107.6%

Calcium 50.6% Iron 120.4%

*Based on a 2000 Calorie diet

Curried Fruit With Almonds Recipe