Hot Curried Fruit - cooking recipe

Ingredients

1 (15 1/4 oz.) can pineapple chunks, undrained
1 (16 oz.) can pear halves, undrained
1 (16 oz.) can apricot halves, undrained
1/2 c. brown sugar
2 Tbsp. cornstarch
1/2 to 3/4 tsp. curry powder
1 small jar red maraschino cherries, drained
2 large bananas, cut in thick slices

Preparation

Drain first 3 ingredients, reserving juice.
Set aside. Combine next 3 ingredients in medium saucepan; stir well.
Add reserved fruit juices and bring to a boil, stirring constantly. Boil 1 minute.
Remove from heat.
Combine reserved fruit with cherries and bananas in a greased 2-quart casserole.
Pour cornstarch mixture over fruit.
Cover and chill overnight.