Hot Curried Fruit - cooking recipe

Ingredients

1 (29 oz.) can peach halves
1 (29 oz.) can pear halves
1 (16 oz.) can apricot halves
1 (8 1/2 oz.) can pineapple chunks
20 maraschino cherries
1/2 c. melted butter
3/4 c. light brown sugar
3 1/2 tsp. curry powder

Preparation

Drain all the fruit.
In 3-quart baking dish, place peaches and pears with hollow side up.
Place apricots on top.
Sprinkle this with pineapple and cherries.
Combine butter, sugar and curry powder.
Sprinkle over fruit.
Bake at 350\u00b0 for 1 hour.
Baste 3 or 4 times.
Cool and refrigerate at least one day.
Heat before serving.