canned pineapple rings drained & patted dry
canned pear halves drained & patted dry
canned cling peach halves drained & patted dry
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.