Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16      ounces        bing cherries -- well drained
  16      ounces        peach slices -- well drained
  11      ounces        mandarin orange sections
     1/4  cup           crystallized ginger -- minced
     1/4  cup           butter -- melted
   1      teaspoon      curry powder -- (optional)
     1/4  cup           rum -- (brandy, sherry, gm)
  16      ounces        royal ann cherries -- drained
  20      ounces        pineapple chunks -- drained
     1/3  cup           light raisins
   1                    grated lemon rind
     1/2  cup           brown sugar
  21      ounces        cherry pie filling

Preparation:

In a buttered, large glass baking dish (9 X 13 or larger), arrange Bing cherries, Royal Ann cherries, peach sliced, pineapple chunks, orange sections, raisins and ginger. Sprinkle grated lemon rind over all. Make a paste of the melted butter, brown sugar and curry powder and distribute over the fruit. Cover with pie filling and pour rum over all. Bake in 350F oven 45 minutes, or until hot and bubbly. Serve hot as an accompaniment to meat or poultry, or chilled as a dessert.