Curried Fruit Bake

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• 3 tablespoons butter
• 1/3 cup packed brown sugar
• 1 ½ teaspoon curry powder
• 1 - 15 oz can peach halves
• 1 – 15 oz can pear halves
• 1 - 8 oz can pineapple spears
• 12 maraschino cherries

Melt butter in small saucepan. Stir in sugar and curry, mix well. Drain fruit, pat dry on paper toweling. Arrange in 1 qt. Casserole. Pour curry mixture over top. Bake uncovered 325 for 1 hour. Serve warm from casserole. Great for a buffet - goes with chicken, meat etc.

• Makes 8 servings.