1 lb. can pear halves
1 lb. can cling peaches
1 lb. can pineapple chunks
1 lb. can apricot halves
12 maraschino cherries
3/4 c. light brown sugar
3 tsp. curry powder
1/3 c. melted butter
2/3 c. blanched slivered almonds

Drain all fruit. Add sugar and curry powder to melted butter. Arrange fruit and nuts in layers in casserole, pour butter mixture over all and bake at 325 degrees for 1 hour. Refrigerate overnight. Reheat at 350 degrees before serving. Yield: 10 to 12 servings.