1 (#2 1/2) can pear halves
1 (#2 1/2) can pineapple chunks, save juice
1 (#2 1/2) can peach halves
1 (#2 1/2) can apricots
1/2 c. brown sugar
2/3 c. butter
3 tsp. curry powder

Drain fruits well and place in a 9 x 12 (1 1/2 quart) casserole dish. In small pan melt butter and 1/2 cup of pineapple juice and add curry powder. Heat and cook for 2 minutes to make a syrup.

Pour syrup over fruit and set in refrigerator overnight. (Can freeze ahead and then defrost.) When ready to use, bake for 1 hour at 325 degrees. Serve hot.