16 oz. can apricot halves, drained
16 oz. can whole purple plums, drained
16 oz. can peach halves, drained
16 oz. can pear halves, drained
4 thin orange slices, halved
1/2 c. orange juice
1/4 c. firmly packed brown sugar
1/2 tsp. grated lemon rind
Pinch of curry powder
3 tbsp. Grand Marnier, optional
2 tbsp. butter, melted
1/2 c. flaked coconut

Alternate rows of apricots, plums, peaches and pears in a 9 x 13 inch baking dish. Place half an orange slice between each peach. Combine orange juice, brown sugar, lemon rind, curry powder and Grand Marnier. Mix well and pour over fruit. Spoon butter over plums. Sprinkle coconut over all the fruit. Bake at 425 degrees for 15 to 20 minutes, or until coconut is toasted. Serves 8 to 10.