Curried Fruit Compote - cooking recipe

Ingredients

1 lb pineapple chunk
1 large ripe pear
1 large sweet apple, unpeeled, quartered, cored and then sliced 1/8 inch thick
12 dried apricots, havles cut in half
12 prunes, cut in half
1/4 cup brown sugar, firmly packed
2 teaspoons curry powder

Preparation

Preheat oven to 350 degrees.
Have a 2 quart covered casserole ready.
Drain pineapple, reserving liquid.
Combine pineapple and remaining fresh and dried fruit in a large bowl.
In a small bowl, combine resrved pineapple juice with brown sugar and curry powder.
Mix well and pour over fruit. Mix until fruit is evenly covered.
Place in prepared casserole. Bake covered, 1 hour.
Serve warm or cold. Top with yogurt if desired.