1/2 cup margarine
1/4 cup margarine
6 tablespoons white sugar
3 tablespoons honey
1 (16 ounce) can red wine
1 (20 ounce) can crushed pineapple, juice reserved
2 (6 ounce) cans pineapple juice concentrate
2 green bell peppers, sliced
1 (6 ounce) can sliced carrots
1 small onion
1 tablespoon lemon zest
1/2 teaspoon lemon zest (optional)
Combine the margarine, sugar, honey, honey, and melted butter in a small bowl; stir to form a paste. Mix the sugar mixture into the margarine mixture just until moistened. Mix in the pineapple, pineapple juice concentrate, pineapple juice concentrate, lemon zest and lemon zest.
Transfer the mixture into a shallow baking dish. Cover the edges of the dish with foil. Place the fruit onto the foil, and brush with melted butter, leaving a 1 1/2 inch border. Place a knife or wooden spoon inside the foil to hold the fruit in place.
Bake in preheated 350 degrees F (175 degrees C) for 50 to 60 minutes, or until a wooden toothpick inserted into the center of the fruit comes out clean. Allow to cool substantially, and refrigerate. Serve hot or cold.