Categories: Fruits, Desserts 
      Yield: 8 servings 
  
     16 oz Bing cherries, well drained         1 ea Grated lemon rind 
     16 oz Royal Ann cherries, drained       1/4 c  Butter, melted 
     16 oz Peach slices, well drained        1/2 c  Brown sugar 
     20 oz Pineapple chunks, drained           1 ts Curry powder (optional) 
     11 oz Mandarin orange sections           21 oz Cherry pie filling 
    1/3 c  Light raisins                     1/4 c  Rum (brandy, sherry, GM) 
    1/4 c  Crystallized ginger, minced     
  
  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.