My late aunt who lived in Hawaii gave me this cherished recipe. She would prepare a traditional tropical meal for us whenever we visited and always included this fruity delight. I always think of her when I make it, whether it is for the holidays or an everyday meal. —Joan Hallford, North Richland Hills, Texas
Slow-Cooker Spiced Fruit Recipe photo by Taste of Home
In a 3- or 4-qt. slow cooker, combine the first 6 ingredients. Place cloves and cinnamon sticks on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. Place bag in slow cooker. In a small bowl, mix brown sugar, curry powder and wine; pour over fruit.
Cook, covered, on low until heated through, 3-4 hours. Discard spice bag; sprinkle with almonds. Serve with a slotted spoon.
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.