1 (16 oz.) can peach halves, drained
1 (16 oz.) can pear halves, drained
1 (16 oz.) can apricots, drained
1 (16 oz.) can pineapple chunks, drained
1 sm. can pitted black cherries, drained
3/4 c. butter
1/4 c. sherry
3/4 c. brown sugar
2 tbsp. cornstarch
2 tsp. curry

Arrange fruit in a 2 quart or 2 1/2 quart casserole and set aside. Melt butter in a saucepan over low heat. Add cornstarch and sugar, stirring until smooth. Add curry, gradually add sherry, cook over medium heat, stirring constantly, until thickened. Pour over fruit, cover casserole and chill 8 hours or overnight. Let come to room temperature. Bake at 350 degrees for 30 minutes or until bubbly.