Janie Logan's Curried Fruit

JANIE LOGAN'S CURRIED FRUIT

1 (14oz) can plums
1 (19oz) can pineapple tidbits or chunks
1 (14oz) can apricot halves
1/4 jar maraschino cherries
3-4 slices candied ginger
1/3c butter
4t curry powder
3/4c dark brown sugar

Drain plums; remove pits and tear each plum into 3-4 pieces. Drain pineapple. Drain apricots and cut in half. Chop ginger. Place all in casserole dish. Melt together butter, curry powder, and brown sugar. Stir until butter is melted. Place in oven, uncovered at 325F for 1-1/2 hours. Serve warm.

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Janie Logan is First Violinist for the National Arts Centre Orchestra in Ottawa. One of my professors at Mount Allison Univeristy, Janet Hammock, was a former Yale roommate of Janie's and obtained this recipe from her.