Curried Fruit - cooking recipe

Ingredients

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

Preparation

Strain
fruit,
reserving juices and place fruit in the bottom of
a
lightly buttered 9 x 13-inch baking dish.
In a saucepan over
low
heat, combine 2 cups of the mixed reserved juices
with the cornstarch;
cook, stirring constantly until thickened.
Add butter,
sugar,
curry powder and cook, still stirring until sauce is about the consistency of a light cream sauce.
Pour
over fruit
and
sprinkle with pecans over all. Bake 45
minutes
to an hour in a preheated 350\u00b0 oven.
Serves 12.