Curried Fruit With Almonds

12 ingredients
3 steps

Ingredients

  • 1 (16-ounce) can pear halves in heavy syrup
  • 1 (16-ounce) can peach halves in heavy syrup
  • 1 (16-ounce) can pitted Royal Anne cherries
  • 1 (15 1/4-ounce) can pineapple chunks in heavy syrup
  • 1/2 (16-ounce) can apricot halves in heavy syrup
  • 1/4 cup firmly packed brown sugar
  • 3 tablespoons all-purpose flour
  • 3 tablespoons margarine
  • 1/2 cup golden raisins
  • 1/2 cup Reisling or other sweet white wine
  • 2 teaspoons curry powder
  • 1/4 cup sliced almonds, toasted

Directions

  1. 1
    Drain fruit, reserving 3/4 cup liquid. Set drained fruit and liquid aside.
  2. 2
    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.
  3. 3
    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.

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