1 (20 oz.) can sliced pineapple
1 (16 oz.) can peach halves
1 (16 oz.) can pear halves
1 (16 oz.) can apricot halves
1 (15 oz.) jar spiced apple rings
2/3 c. almonds, blanched and slivered

Drain fruit. Place fruit and almonds in layers in a shallow baking dish. Set aside.

Curry Sauce:

3/4 c. brown sugar, light
3 tsp. curry powder
1/3 c. butter, melted

Combine brown sugar, curry and butter. Pour over fruit. Refrigerate overnight. Remove from refrigerator and bake at 350°F for 30 minutes.