HOT CURRIED FRUIT
1 (29-ounce) can pear halves, drained
1 (29-ounce) can peach halves, drained
1 (20-ounce) can pineapple chunks, drained
3/4 cup brown sugar
1 stick margarine, melted
2 teaspoons curry powder
Arrange fruits in a greased 2-quart dish. In a bowl, combine brown sugar, margarine and curry powder, blending well. Pour over fruit. Bake uncovered at 350 degrees for 30 minutes. (NOTE: Other fruits such as apricots and cherries can be added.) Makes 6-8 servings.