1 lg. can pear halves
1 lg. can peaches
1 lg. can apricots
1 (#2) can pineapple chunks
10 maraschino cherries (optional)
1 stick butter
3/4 c. packed brown sugar
1 1/2 to 2 tsp. curry powder

Drain all fruits well.

This should be made 24 hours in advance and stored in the refrigerator. When reheating, bring to room temperature before putting in oven. Melt butter. Blend in sugar until sugar melts. Add curry powder. Put fruit in casserole. Pour syrup over fruit and bake 1 hour at 325 degrees. Cool and refrigerate.

When ready to reheat, put in 300 to 325 degree oven for 1 to 2 hours. Cover with foil. When reheating, toasted slivered almonds may be sprinkled on top.