1 (16 oz.) can sliced pears
1 (16 oz.) can peach halves
1 (15 1/2 oz.) can pineapple chunks
1 (16 oz.) can apricot halves
1 (6 oz.) jar maraschino cherries
1 (16 1/2 oz.) can pitted dark sweet cherries
1 c. firmly packed brown sugar
1 tbsp. curry powder
1/4 c. butter
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1.8 tsp. salt
1 tbsp. lemon juice

Drain fruit and pat dry with paper towels; place in a 9 x 13 x 2 inch baking dish. Sprinkle with brown sugar and curry powder; mix gently. Dot with butter and sprinkle with remaining ingredients. Bake at 325 degrees for 30 minutes. Refrigerate several hours or overnight. Remove from refrigerator 15 minutes before rebaking. Bake at 325 degrees for 30 minutes. yield 8 to 10 servings.