Hot Curried Fruits

Ingredients

• 1 1 lb can pear slices
• 1 1 lb can apricot halves
• 1 14 oz can pineapple chunks
• 1 4 oz jar maraschino cherries
• 2 Tbsp butter or margarine at room temperature
• 2 Tbsp dark brown sugar
• 1 tsp curry powder
• 2 tsp cornstarch
• 12 tsp grated lemon peel

Directions

1. Drain all fruits and turn out into 1 12-quart casserole and mix together lightly
2. Blend together the soft butter brown sugar curry cornstarch and lemon peel
3. Sprinkle over fruit mixture
4. Let mixture stand for several hours to draw out juices Bake uncovered about 1 hour at 325
5. Spoon some of the juices over fruit several times during baking
6. Serve while hot Serves 6