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Baked Curried Fruit
1/4 c. butter
1/2 c. brown sugar
1 tsp. curry powder
1 (20 oz.) can drained, sliced pineapple
1 can mandarin oranges
1 lb. can pear halves
1 lb. can peach halves
12 seeded prunes
8 maraschino cherries
Combine butter, sugar and curry powder. Stir in 1 tablespoon of the pineapple juice and heat. Drain all the fruit. Arrange fruit in 1 1/2 quart casserole and pour liquid over the fruit. Cover and bake at 350 degrees for 1 hour. Serve hot. Nice with chicken and pork dishes.
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