Curried Baked FruitPrepare The Day Before

Ingredients

• 1 1 lb can pear halves
• 1 1 lb can cling peaches
• 1 1 lb can pineapple chunks or spears
• 1 1 lb can apricot halves
• 12 maraschino cherries
• 34 c light brown sugar
• 3 tsp curry powder
• 13 c butter or margarine melted
• 23 c blanched slivered almonds

Directions

1. Drain all fruit
2. Add sugar and curry to melted butter Arrange fruit and nuts in layers in casserole pour butter mixture over all and bake at 325 for 1 hour
3. Refrigerate overnight Reheat at 350 before serving
4. Yields 10 to 12 servings