Drain all canned fruits, reserving 3/4 cup of the syrup mixture.

Set the drained fruit and reserved liquid aside.

In a saucepan, combine brown sugar and flour.

Stir the mixture well to ensure the flour is evenly distributed.

Gradually stir in the reserved fruit syrup into the saucepan.

Add margarine and raisins to the saucepan.

Cook the mixture over medium heat, stirring constantly.

Continue stirring until the mixture comes to a boil.

Once boiling, continue stirring constantly for 1 minute.

Remove the saucepan from the heat.

Stir in the sweet white wine (Reisling) and curry powder.

Spoon the drained fruit into an 11x7x1.5 inch baking dish.

Pour the wine mixture evenly over the fruit in the baking dish.

Sprinkle the toasted sliced almonds evenly over the top of the fruit and wine mixture.

Bake uncovered in a preheated oven at 350°F (175°C) for 25 to 30 minutes.

The dish is ready when it is thoroughly heated and the sauce is bubbling.