1 c. brown sugar
2 tbsp. curry powder
3/4 stick butter
1 (No. 2 1/2) can pineapple, drained
1 lg. can Bing cherries
1 (No. 2 1/2) can peach halves
1 (No. 2 1/2) can pear halves
1 lg. can apricot halves
1 bottle maraschino cherries for top

Combine sugar, curry powder and butter. Cook just long enough to yield syrup. Arrange drained fruit except maraschino cherries in 2 layers in a buttered casserole, pouring syrup over each layer. Decorate top with maraschino cherries and bake at 350 degrees for 35 minutes.