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Hot Curried Fruit Salad


1 lg. can Bartlett pears
1 lg. can peach halves
1 lg. can sliced pineapple, quartered
1 sm. jar red cherries
1 stick oleo
3/4 c. light brown sugar
1 tsp. curry powder


Drain fruit well (important). Alternate fruit in layers in deep casserole. Melt sugar, curry powder, and oleo. Pour over fruit and garnish with red cherries. Bake uncovered 1 hour at 325 degrees.

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