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.
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
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