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

Drain all fruits. In 3 quart baking dish, place peaches and pears hollow side up. Place apricots on top. Sprinkle pineapple and cherries over fruit. Combine butter, sugar, and curry powder. Sprinkle over fruit. Bake at 325 degrees for 1 hour, basting 3 or 4 times. Cool and refrigerate at least 1 day. Heat before serving. Makes 10 to 12 servings.