"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
1 large can pear halves 1 large can peach halves 1 can apricot halves (15 oz) 1 can pineapple chunks (15 oz) 1 small jar maraschino cherries 1/2 c. melted margarine 1 c. light brown sugar 2 tsp. curry powder
Place drained fruit in a casserole. Combine margarine, brown sugar and curry powder and pour over fruit. Bake at 325º until bubbly.
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