Hot Curried Fruit - cooking recipe

Ingredients

1/2 c. melted oleo
1/2 c. brown sugar
1 1/2 tsp. curry powder
1 tsp. cinnamon
1/2 tsp. nutmeg
dash of salt
1 to 2 tsp. lemon juice (optional, I use 1 tsp.)
29 oz. can pears (chunks okay)
20 oz. can pineapple tidbits
30 oz. apricots (halves or sliced)
29 oz. peaches, sliced
8 oz. jar maraschino cherries

Preparation

Drain fruit.
Arrange in shallow, 2-quart casserole; use glass.
Combine all other ingredients to make sauce.
Pour over fruit.
Bake at 300\u00b0 (uncovered) for 1 hour.
Makes 8 to 10 servings (at least).