Hot Curried Fruit - cooking recipe

Ingredients

29 ounces canned apricot halves, drained
29 ounces canned pear halves in natural juice, drained
29 ounces canned peach halves, drained
20 ounces canned pineapple chunks, drained
3/4 cup golden raisin
1/4 cup butter
1/2 cup brown sugar
1 teaspoon curry powder

Preparation

Melt butter in small pot, then add brown sugar and curry powder, stirring over low heat until sugar is dissolved.
Combine all fruits in a 2 1/2 quart dish, then pour curry sugar mixture over fruit, tossing gently to coat.
Cover dish and bake at 400 degrees for 30 minutes.