1 (29 oz.) can fruit cocktail
1 (20 oz.) can pears
1 (20 oz.) can pineapple chunks
1 (20 oz.) can peaches
1 bottle cherries
Fifth of dry sherry
3/4 c. brown sugar
3 tsp. curry powder
2/3 stick butter

Drain all fruits very well and put in large pot. Soak fruit overnight in sherry to cover (most of the bottle).

Combine brown sugar, curry powder, and butter in top of double boiler over simmering water until well blended. Pour over the fruit and cook on low heat for 1 1/2 hours. Stir twice. Fabulous for a brunch or dinner party.