1 lg. can pear halves
1 lg. can pineapple chunks
1 lg. can apricot halves
1 lg. can peach halves
1 jar maraschino cherries
1 c. brown sugar
1 tsp. curry powder
1 stick butter, melted
1/4 tsp. cinnamon
1/4 tsp. nutmeg

Drain all fruit; reserving liquids. Place fruit in baking dish. Pour butter over fruit. Pour enough of the reserved fruit liquids in bottom of casserole so that fruit will not dry out. Mix sugar, curry powder, cinnamon and nutmeg; sprinkle over fruit. Bake in a slow 325 degree oven for 1 hour. Serve from chafing dish. Serves 12 to 14.