Fruit Curry - cooking recipe

Ingredients

1 can pear halves
2 (16 oz.) cans apricot halves
1 (20 oz.) can pineapple chunks
1 (20 oz.) can sliced pineapple
1 (4 oz.) jar maraschino cherries
1 (16 oz.) can peach halves
1 1/2 c. brown sugar
2 Tbsp. curry powder
1/2 c. butter
1 (3 1/2 oz.) pkg. sliced almonds, toasted

Preparation

Drain fruit.
Alternate fruit in layers with sliced pineapple and cherries on top.