Curried Fruit Compote Recipe

Directions:

1. Preheat oven to 350 degrees.
2. Have a 2 quart covered casserole ready.
3. Drain pineapple, reserving liquid.
4. Combine pineapple and remaining fresh and dried fruit in a large bowl.
5. In a small bowl, combine resrved pineapple juice with brown sugar and curry powder.
6. Mix well and pour over fruit. Mix until fruit is evenly covered.
7. Place in prepared casserole. Bake covered, 1 hour.
8. Serve warm or cold. Top with yogurt if desired.