Curried Fruit - cooking recipe

Ingredients

1 (20 oz.) can each peaches, Bing cherries, pineapple chunks
2 (10 oz.) mandarin oranges or prunes (if preferred)
2/3 c. light brown sugar
2 tsp. curry powder
juice of 1 lemon and 1/4 c. margarine

Preparation

Drain fruits well in colander until all juice has run off (1 to 2 hours).
Prepare shallow casserole (8 x 12-inch) by greasing with margarine.
Add fruit.
Cover with mixture of brown sugar and curry powder.
Sprinkle with lemon juice and dot with margarine.
Cover and bake 1 hour at 300\u00b0.
Serves 12 or makes 2 quarts.