1/3 c. butter
4 tsp. curry powder
10 red cherries
20 oz. can pineapple, reserving juice
3/4 c. brown sugar
1 lb. can pears
1 lb. can peach halves
1 can mandarin oranges

Combine butter, sugar, curry powder, and 1 tablespoon pineapple juice. Heat until sugar is dissolved. Drain fruit and arrange in casserole. Pour sugar mixture over fruit. Bake at 325 degrees, uncovered, for 50-55 minutes. Serve hot. (Or cook ahead and reheat at 350 degrees for 10-15 minutes.)