1 (29 oz.) can peach halves
1 (29 oz.) can pear halves
1 (16 oz.) apricot halves
1 (8 1/2 oz.) can pineapple chunks
20 maraschino cherries
1/2 c. melted butter
3/4 c. light brown sugar
3 1/2 to 4 tsp. curry powder

Drain fruit. In a 3 quart casserole dish, place peaches and pears hollow side up. Place apricot halves on top. Then sprinkle pineapple and cherries over fruit. Melt butter, mix in sugar and curry powder. Pour mixture over fruit. Bake at 325 degrees for 1 hour. Refrigerate for at least 24 hours. Reheat at 325 degrees for 20 to 25 minutes prior to serving. Serves 10 to 12.