ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Curried Fruit with Almonds

Yield 10 (1/2-cup) servings.

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

Nutrition Information

  • calories 206
  • caloriesfromfat 21 %
  • fat 4.9 g
  • satfat 0.8 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 1.5 g
  • carbohydrate 42.3 g
  • fiber 0.0 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 52 mg
  • calcium 0.0 mg

How to Make It

  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.

Light and Luscious