1 (29 oz.) can pear halves
1 (29 oz.) can peach slices
1 can pineapple chunks
1 (17 oz.) can pitted cherries
1 (16 oz.) can apricot halves
1 (12 oz.) can mandarin oranges
1/2 c. raisins
3 bananas, sliced
1 box prunes, cut in half
1 c. seedless grapes HOT CURRY FRUIT SAUCE: 3/4 c. brown sugar
3 tbsp. cornstarch
3/4 stick butter, melted
1 tsp. curry powder
1 tsp. cinnamon Drain fruit. Use 3/4 cup liquid and save rest. Combine fruit in 13x9x2-inch pan. Combine sugar and cornstarch in saucepan; blend. Gradually stir in 3/4 cup fruit juice; add butter. Cook, stirring constantly, until it starts to boil. Stir in cinnamon and curry. Pour sauce on top of fruit. Bake at 350 degrees about 39 minutes until bubbly. Delicious served with turkey, ham or barbecue. | 
