Baked Curried Fruit - cooking recipe

Ingredients

1 (20 oz.) can peaches
1 (20 oz.) can bing cherries
1 (20 oz.) can pineapple chunks
2 (11 oz.) cans mandarin oranges
2/3 c. light brown sugar
2 tsp. curry powder
juice of 1 lemon
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-inches or similar size) by greasing it 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 in oven at 300\u00b0.
Yield:
12 servings, about 2 quarts.
Approximate calories/serving:
1/2 cup = 115.