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Baked Curried Fruit
1 (1 lb.) can pear halves
1 (1 lb.) can cling peaches
1 (1 lb.) can pineapple chunks
1 (1 lb) can apricot halves
1 (1 lb.) can bing cherries
3/4 c. light brown sugar
3 tsp. curry powder
1/3 c. butter or margarine, melted
2/3 c. blanched slivered almonds
Drain all fruit. Add sugar and curry powder to melted butter. Arrange fruit and nuts in layers in casserole. Pour butter mixture over all. Bake at 325 degrees for 1 hour. Refrigerate overnight. Reheat at 350 degrees before serving. Serves 12.
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