Curried Fruit Casserole

Ingredients

• 1 16 oz can each pears pineapple and apricots
• 1 4 oz jar maraschino cherries
• 1 c sugar
• 1 scant Tbsp curry powder
• butter

Directions

1. Drain fruit well
2. Place in buttered casserole 6 12-cup or larger
3. Dab with butter
4. Sift over fruit 1 cup of sugar with 1 scant tablespoon of curry
5. Let set 24 hours in refrigerator Bake covered at 350 for 45 minutes
6. Serve at once
7. Leftovers are good cold