1 pound canned cling peach halves
1 pound canned pear halves
1 pound canned whole unpeeled apricots
20 ounce can pineapple slices
1/2 cup unsulphured molasses
1/4 cup vinegar
1 three inch stick cinnamon
2 tsp curry powder
6 maraschino cherries

Drain syrup from fruits into a saucepan. Bring to a boil and boil rapidly until reduced to 3/4 cup. Add unsulphured molasses, vinegar, stick cinnamon and curry powder. Heat to a boil. Add fruits and simmer for 5 minutes. Garnish with maraschino cherries. This recipe may be served hot or chilled. Makes 12 servings.