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ALMOND CURRY FRUIT
1 (29 oz) can sliced peaches, drained 1 (16 oz) can pear halves, drained 1 (15 1/2 oz) can pineapple chunks, drained 1 (6 oz) jar maraschino cherries, drained 1/2 cup slivered almonds, toasted 1/3 cup butter, melted 3/4 cup firmly packed brown sugar 1 tbsp curry powder
Place first four ingredients in a 13x9x2 in baking dish. Sprinkle fruit with almonds.
Combine butter, sugar, and curry; spread over fruit mixture.
Bake at 325 degrees for 1 hour.
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