Fruit Curry - cooking recipe

Ingredients

1 (29 oz.) can pear halves, drained well
1 (29 oz.) can peach halves, drained
2 (16 oz.) cans apricot halves, drained
1 (20 oz.) can pineapple chunks, drained
1 (3 1/2 oz.) pkg. sliced almonds, toasted
1 (4 oz.) maraschino cherries, drained
1 (20 oz.) sliced pineapple, drained
1 1/2 c. packed light brown sugar
2 Tbsp. curry powder
1/2 c. butter, melted

Preparation

Alternate fruits in a 3-quart casserole.
Arrange pineapple slices on top with a cherry in center of each slice. Combine sugar, curry powder and butter.
Sprinkle over the fruit.
Yields 16 servings.