1/3 c. butter
1/4 c. light brown sugar
2 to 3 tbsp. curry powder
1 (1 lb. 14 oz.) can pear halves
1 (1 lb. 14 oz.) can peach halves
1 (1 lb. 14 oz.) can pineapple slices
2 (1 lb. 2 oz.) cans yams, drained

Early in day: In pan, melt butter; add sugar and curry; mix well. Heat oven to 325 degrees. Drain fruits and yams and pat dry with paper towels. Arrange in a 2 1/2 quart casserole or ovenproof skillet. Pour curry mixture over, then bake, uncovered, for 1 hour, basting occasionally. Remove and let stand at room temperature.

About 30 minutes before serving, reheat casserole in 325 degree oven for 30 minutes. Serve warm with ham, turkey, chicken or duck. Serves 12.