This is a simple side dish that goes nicely with pork and is often used on special occasions and/or holiday meals to complement pork main entrées. You will always find this on the Blue Willow buffet at Thanksgiving.
1 (8-ounce) can sliced peaches in juice
1 (8-ounce) can sliced pears in juice
8 ounces apples, sliced
6 ounces apricots, sliced
6 ounces cherries, stemmed and pitted
⅓ cup butter
¾ cup packed light brown sugar
2 teaspoons curry powder
Partially drain the peaches and pears, reserving half the liquid. In a stockpot on medium heat stir together the peaches, pears, reserved liquid, apples, apricots, cherries, butter, sugar, and curry powder. Bring to a boil, reduce the heat to low, and allow to simmer for 30 to 40 minutes. Remove from the heat and allow to cool. Refrigerate overnight.
YIELD: 10 TO 12 SERVINGS