1 (16 oz) can sliced pears, well drained
1 (20 oz) can pineapple chunks, drained
1 (15 oz) can apricot halves, drained
1 (15 oz) can sliced peaches
6-8 Maraschino cherries
1/2 cup packed (105 g) brown sugar
3 tsp curry powder
2 tbsp (25 g) butter
Preheat over to 325°F (163°C).
Drain the fruit and arrange it in an oven-proof casserole dish. Melt butter or margarine. Mix the sugar and the curry powder together with butter, pour over the top of the fruit.
Bake at 325°F (163°C) 60 minutes.