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Curried Fruit

1 20 ounce can pineapple chunks in juice or syrup drained
1 15 1/4 ounce can sliced pears drained
1 15 1/4 ounce can sliced peaches drained
1 15 1/4 ounce can apricot halves drained
1/2 cup maraschino cherries drained
2/3 cup packed brown sugar
1/3 cup margarine or butter melted
2-3 teaspoons curry powder


Arrange pineapple, pears, peaches, apricot and cherries in 3 1/2 to 6 quart slow cooker. Mix remaining ingredients; spoon over fruit. Cover and cook on low heat setting 3-4 hours to develop the flavors. Serve warm or chilled. To chill, cool about 2 hours, then spoon fruit into container; cover and refrigerate until chilled.

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