Almond Curried Fruit
This is Pat Ricker's scrumptious and so easy recipe!  Great for brunch on a cold winter morning. You can also cook it in a slow cooker.
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1 (29 ounce) can sliced peaches, drained
1 (16-oz). can pear halves, drained
1/2 cup slivered almonds
3/4 cup brown sugar (firmly packed)
​1 (15- oz.) can pineapple chunks, drained
1 (6-oz.) jar maraschino cherries, drained
1/3 cup melted butter
1 tbsp curry powder
  1. Place all fruit in a 13 by 9 by 2" baking dish.  Sprinkle the fruit with almonds. Combine butter, brown sugar, and curry. Top fruit with brown sugar/curry mixture.
  2. Bake at 325 degrees for one hour.