Curried Fruit with Almonds

Ingredients

• 0.3 cup almonds toasted sliced
• 16 ounce apricot halves in heavy syrup canned
• 0.3 cup firmly brown sugar packed
• 16 ounce royal anne cherries pitted canned
• 2 teaspoons curry powder 
• 3 tablespoons flour all-purpose
• 0.5 cup golden raisins 
• 3 tablespoons butter 
• 16 ounce peach halves in heavy syrup canned
• 16 ounce pear halves in heavy syrup canned
• 15.3 ounce pineapple chunks in heavy syrup canned
• 0.5 cup reisling sweet

Equipment

• sauce pan
• oven
• baking pan

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.
3. Add margarine and raisins; cook over medium heat, stirring constantly, until mixture comes to a boil. Boil, stirring constantly, 1 minute.
4. Remove from heat; stir in wine and curry powder.
5. Spoon drained fruit into an 11- x 7- x 1 1/2-inch baking dish; pour wine mixture over fruit.
6. Sprinkle with sliced almonds.
7. Bake, uncovered, at 350 for 25 to 30 minutes or until thoroughly heated.