Hot Fruit Salad
1 16 oz. can peach halves
1 16 oz. can pear halves
1 15-1/4 oz can pineapple chunks
1 tablespoon cornstarch
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2 tablespoons brown sugar
1 teaspoon curry powder
1 16 oz jar spiced apple rings, drained
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Drain peaches, pears and pineapple. Reserve the juice. Pour juice into medium saucepan. Combine cornstarch, sugar and curry powder. Add to juice. Stir and cook over medium heat until it thickens. Stir fruit into hot mixture and cook until thoroughly heated. Prepare ahead and heat in oven or microwave later if desired.
