1 lg. can peaches
1 lg. can pears
1 can apricots
1 can mandarin oranges
1 can pineapple chunks
Maraschino cherries
Slivered almonds

Drain fruit overnight to get all juice out.

SAUCE:

1/4 c. butter, melted
1/4 c. brown sugar
1 1/2 tsp. mild curry powder
1 tbsp. flour
1-2 tbsp. dry sherry

Cook over low heat, beat with wire whisk.

Place fruit into pyrex baking dish. Arrange cherries and almonds on top. Pour sauce over top. Cook uncovered until hot and bubbly. This can be made days ahead.