Curried Fruit with Almonds |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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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. Drain fruit, reserving 3/4 cup liquid. Set drained fruit and liquid aside.
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. 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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