Curried Fruit Stacks


canned pineapple rings drained & patted dry

canned pear halves drained & patted dry

canned cling peach halves drained & patted dry

maraschino cherries

1/2 cup butter melted

2 tsps curry powder

3/4 cups packed brown sugar


Cut pear and peach halves in half again. Make stacks by placing pineapple ring topped with pear & peach quarters and cherry in a shallow baking dish. In small saucepan melt butter, sugar & curry powder. Spoon over fruit. Bake uncovered at 350 degrees for 1 hour. Refrigerate overnight or several days. To serve, cover & reheat at 350 degrees for 30 minutes.