Hot Curried Fruit
1 lb. can apricots
1 lb. can peaches
1 lb. can pitted bing cherries
8 oz. can pineapple slices
1/3 c. melted margarine
3/4 c. brown sugar
1 tsp. curry powder
1 c. thick sour cream
toasted coconut
Drain all fruits, reserving 1/4 c. each of the apricot and cherry juices. Place fruit in oblong baking pan with the pineapples on top. Combine brown sugar, curry powder, and margarine, and spread over fruit. Refrigerate overnight.
Bake at 325º for 30 minutes. Top with sour cream and reserved juices. Sprinkle with coconut.
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