1 can pineapple chunks in juice, undrained
1 can pear halves in lite syrup
1 can apricot halves in lite syrup
1 can sliced peaches in water, drained
1 T. sun-dried cranberries
1 T. reduced-calorie margarine
3 T. brown sugar
2 T. water
1 1/2 T. curry powder
2 tsp. cornstarch
1. Drain pineapple and reserve juice. Discard juices of remaining fruits. Place fruits in baking dish coated with cooking spray.
2. Sprinkle fruit with cranberries and set aside. Melt margarine in small saucepan over medium heat. Add brown sugar, water, and curry powder, stirring well.
3. Cook over medium heat until sugar dissolves. Combine reserved pineapple juice and cornstarch, stirring until smooth. Bring to a boil and cook 1 minute. Pour mixture over fruit and cover and refrigerate 8 hours.
4. Bake, uncovered, at 350 degrees for 45 minutes.