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Curry Fruit

1 (29 oz.) can pear halves
1 (29 oz.) can peach halves
1 (29 oz.) can pineapple chunks
1 (29 oz.) can apricot halves
1 (4 oz.) maraschino cherries
1/2 c. butter
3/4 c. firmly packed dark brown sugar
1 tsp. curry powder

Drain and blot the fruit in paper towel. Butter a 3-quart casserole and arrange pears and peaches in bottom. Add a layer of pineapple chunks and apricots and sprinkle cherries over top. Melt butter over low heat in heavy skillet and add brown sugar and curry powder (if you like curry, add 1/2 teaspoon more). Simmer briefly until blended. Dribble over fruit and bake in a preheated 275 degree oven for 1 hour.

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