Easy Hot Fruit Salad

Easy Hot Fruit Salad

1-pound 13-ounce can apricot halves

1-pound 13-ounce can pears

1-pound 13-ounce can peach halves

1 can 20-ounce pineapple chunks

maraschino cherries

1/2 cup pecans

2 cups fruit juices

2 tablespoons cornstarch

1/2 cup brown sugar

1 teaspoon curry powder

1/2 cup butter

Drain fruit, reserving 2 cups of juice.  Put fruit, except cherries, in a large casserole.  Make a sauce of fruit juice, cornstarch, brown sugar, curry powder, and butter.  Cook, stirring until butter melts and sauce thickens; pour over fruit.  Top with cherries and pecans.  Bake at 350 degrees for 45 minutes.  Serves 12 or more.