Hot Fruit Compote - cooking recipe

Ingredients

1 (17 oz.) can apricots (halves)
1 (29 oz.) can sliced peaches
2 (20 oz.) cans chunk pineapple
1 (10 oz.) can dark pitted cherries
1 c. brown sugar
1 tsp. curry powder
1/2 stick butter

Preparation

Drain fruit and put in casserole.
Combine brown sugar and curry powder.
Sprinkle over top of fruit.\tDot with butter. Cover and bake at 350\u00b0 for 30 minutes.