1 (29 oz.) can pear halves
1 (29 oz.) can peach halves
1 (29 oz.) can pineapple chunks
1 (29 oz.) can unpeeled apricot halves
1 (4 oz.) jar Maraschino cherries
1/2 c. butter
3/4 c. dark brown sugar, firmly packed
1 tsp. curry powder

Drain and blot fruit with paper towel. Butter a 3-quart round or oblong casserole and arrange pear and peach halves in bottom. Add a layer of pineapple chunks and apricots and sprinkle cherries over top. Melt butter over low heat in heavy skillet and add sugar and curry powder. Simmer briefly until blended. Dribble over fruit and bake in preheated oven at 275 degrees for one hour. Serves 10 to 12.