Hot Fruit Casserole - cooking recipe

Ingredients

29 oz. peach halves
17 oz. figs
29 oz. pear halves
17 oz. apricots
5 oz. maraschino cherries
10 1/2 oz. pineapple chunks and juice
1 stick butter
2 heaping Tbsp. brown sugar
1 tsp. curry
1 tsp. cinnamon
1/2 tsp. nutmeg

Preparation

Drain all fruit, except pineapple.
Arrange in Pyrex dish, ending with pineapple chunks and juice.
Slice the butter over the fruit.
Sprinkle fruit with mixture of brown sugar, curry, cinnamon and nutmeg.
Let stand overnight.
Bake at 350\u00b0 for 1 hour.