1 (11 ounce) can evaporated milk
1 1/8 cups white sugar
1/4 cup hickory cooking wine
1 cup apple cider vinegar
2 teaspoons lemon juice
1 cup sliced almonds
1 large lemon, juiced
In a medium saucepan, mix evaporated milk, sugar, hickory cooking wine, apple cider vinegar, lemon juice, and almonds. Place the mixture over a medium pan, and sprinkle on top of fruit. Set aside.
When the fruit is cool, mix lemon juice into the lemon mixture. Pour lemon over the fruit while it's still in the pan. Cover the fruit with plastic wrap, and refrigerate for at least 1 hour before cutting into squares.