1 (16 oz) can of peaches halves, drained and cut in half
1 (16 oz) can of pear halves, drained and cut in half
1 (16 oz) can pineapple slices, drained
1 (16 oz) can apricot halves, drained
1/2 cup raisins
1 ½ teaspoons curry powder
1/2 cup brown sugar
1/3 cup butter, melted
Place canned fruit in a 7×11 glass (oven proof) bowl. Sprinkle raisins on top.
Mix brown sugar, and curry powder. Sprinkle on top of fruit.
Melt butter and pour evenly over fruit.
Bake at 325° for 45 – 50 minutes. Let cool, then refrigerate overnight.
Reheat at 325° until hot and bubble (40 – 50 minutes). Serve.