Curried Fruit With Almonds
|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|
|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.