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HOT CURRIED FRUIT

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1 (16 oz.) can peach halves
1 (16 oz.) can pear halves
1 (15 1/4 oz.) can pineapple
chunks
1 Tbsp. cornstarch
2 Tbsp. brown sugar
1 tsp. curry powder
1 (16 oz.) jar spiced apple
rings, drained

Drain peaches, pears and pineapple, reserving juice.
Pour juice into medium saucepan. Combine cornstarch, sugar and
curry powder; stir into fruit juice. Cook juice over medium
heat, stirring occasionally, until mixture begins to thicken.
Stir all fruit into hot mixture. Cook until thoroughly heated.
Serve hot. Serves 8 to 12.

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