1 large can peaches (halves or slices), drained
1 large can pears (halves or slices), drained
1 apple, peeled and sliced
1 tsp. lemon juice
1 (6 oz.) jar maraschino cherries, drained
1 (20 oz.) can pineapple chunks in juice (reserve juice)
1/2 c. pecan halves
1/3 c. butter
3/4 c. light brown sugar
4 tsp. curry powder
1/4 c. pineapple juice, reserved from pineapple

Arrange peaches and pears in bottom of baking dish, sprayed with nonstick spray. Scatter pineapple chunks over peaches and pears. Arrange lemon-coated apples in dish. Blot cherries and scatter over other fruit along with pecans.

Melt butter and stir in sugar, curry powder and pineapple juice. Heat and stir until sugar is dissolved. Pour over fruit and bake, uncovered. Baste occasionally in preheated 325°F oven for 45 to 60 minutes.

Yields 12 servings.