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
How to Make It
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.