Hot Fruit Salad - cooking recipe

Ingredients

1 (1 lb. 13 oz.) can apricot halves
1 (1 lb. 13 oz.) can pear halves
1 (1 lb. 13 oz.) can peach halves
1 (1 lb. 13 oz.) can pineapple chunks
1 large bottle maraschino cherries
1/2 c. pecan halves
2 c. mixed juices
2 Tbsp. cornstarch
1 stick butter
1 tsp. curry
1/2 c. brown sugar

Preparation

Arrange well
drained
fruit in large baking dish.
Mix cornstarch with
reserved juices.
Melt butter in saucepan and add brown
sugar,
juice mixture and curry.
Stir, constantly, over low heat
until consistency is about that of a thin cream sauce. Pour
over\tfruit.\tAdd
pecans.
Bake
at 350\u00b0 for 45 minutes to 1 hour.