1 (29 oz.) can peach halves
1 (16 oz.) can apricots
1 (29 oz.) can pears
2 (15 1/4 oz.) cans pineapple chunks
1 sm. bottle maraschino cherries
1/3 c. melted butter
3/4 c. brown sugar, packed
4 tsp. curry powder

Drain fruits well. Mix butter, brown sugar and curry powder. Lay fruits in shallow baking dish, hollow side up. Dot with butter and sugar mixture. Bake at 325 degrees for 1 hour, basting frequently. Cool and refrigerate for at least one day. Before serving, warm over at 350 degrees for 1/2 hour.