You are here

Curried Fruit With Almonds

Healthycooking's picture
Ingredients
  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
Directions

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

Cuisine: 
American
Method: 
Baked
Restriction: 
Vegetarian
Course: 
Fruit Dessert

Rate It

Your rating: None
4.12059
Average: 4.1 (17 votes)