1 large can peach halves
1 large can pear halves
3/4 c. packed brown sugar
1 small can apricots
10 maraschino cherries
1 medium can pineapple chunks
1/3 c. melted butter
4 tsp. curry powder

Drain fruit well. Mix butter, brown sugar and curry powder. Dot over fruit.

Bake at 325°F for 1 hour. Cool and refrigerate for at least one day. Warm over at 350°F for 1/2 hour until bubbly.