Curried Fruit With Almonds

• 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

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 350u0b0 for 25 to 30 minutes or until thoroughly heated.

pear, peach, cherries, pineapple, apricot, brown sugar, allpurpose, margarine, golden raisins, other sweet white wine, curry powder, almonds

Taken from www.myrecipes.com/recipe/curried-fruit-with-almonds (may not work)