Hot Fruit Casserole

• 1 (29 ounce) can peaches, sliced, drained
• 1 (20 ounce) can pineapple chunks, drained
• 1 (1 lb) can queen anne cherries, drained
• 38 cup butter
• 34 cup brown sugar
• 2 tablespoons cornstarch
• 14 teaspoon curry powder

1. Drain each piece of fruit on a paper towel.
2. Using a 1 1/2 quart casserole arrange fruit in layers.
3. Cream butter, sugar, cornstarch, and curry powder.
4. Cover each layer with creamed mixture.
5. Cook uncovered about 1 hour.

peaches, pineapple, queen anne cherries, butter, brown sugar, cornstarch, curry powder

Taken from www.food.com/recipe/hot-fruit-casserole-852 (may not work)