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1 (1 lb.) can pear halves
1 (1 lb.) can Cling peaches
1 (1 lb.) can pineapple chunks
or spears
1 (1 lb.) can apricot halves
12 maraschino cherries
3/4 c. light brown sugar
3 tsp. curry powder
1/2 c. butter or margarine,
2/3 c. blanched, slivered
almonds or pecans

Drain all fruit. Add sugar and curry powder to melted
butter. Arrange fruit and nuts in layers in casserole. Pour
butter mixture over all and bake at 325 degrees for 1 hour. Refriger-
ate overnight; reheat at 350 degrees before serving. Yield: 10 to
12 servings. Good to prepare the day before serving.

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