1 (20 oz.) can pineapple chunks
1 (20 oz.) can pear halves
1 (16 oz.) can apricot halves
1 (16 oz.) can sliced peaches
8-10 maraschino cherries
1/2 c. brown sugar
1 tbsp. cornstarch
1 1/2 tsp. curry powder
2 tbsp. butter

Thoroughly drain fruit and place with cherries in a 1 1/2 quart baking dish or saucepan. Combine brown sugar, cornstarch and curry powder; sprinkle over fruit and stir in lightly to combine thoroughly. Cover and let stand 3 to 4 hours or overnight. Dot with butter and bake in slow oven, 325 degrees, or cook on grill at low to moderate temperature for 30 minutes, stirring occasionally. Yield: 5 cups.