To Renata who was looking for a similar recipe, here is one that is very adaptable and sounds like what you are looking for. I got it from the Internet several years ago and do not remember where or who had submitted it, but it is good.

Hot Curried Fruit

(Can sizes are approximate.)
1 can (15 oz) sliced peaches in heavy syrup
1 can (15 oz) pears in heavy syrup
1 can (7-8 oz) fried apples (may have to halve a large jar or can)
1 can (20 oz) pineapple chunks in syrup (if syrup is light or watery,
you may not want to use all of it, start with half)
1/4 teaspoon nutmeg (or to taste)
1/4 teaspoon cinnamon (or to taste)
1 teaspoon curry powder (or to taste)
1/4 cup sugar
1 tablespoon cornstarch mixed with a little water
1-1/2 cups reserved liquid

Drain all the fruit into a large bowl (reserving syrup) and cut the fruit into chunks. Set aside. (Read my notes about the syrup before proceeding.)

Take reserved syrup, measure out desired amount, and add spices and sugar. Bring to a boil for about 5 minutes, then simmer for an additional 5 minutes. During your last minute of simmering, add the cornstarch (that has been mixed with a little water to make a paste) to the syrup to make the syrup slightly thicken. Pour the hot syrup over the fruit and stir until
fruit is coated. Let set at room temperature until cool.

Place in container and refrigerate for at least 8 hours. Heat only the portion you want to serve. It will keep in the refrigerator for about two
weeks.

My notes: The first time I made it I bought "lite" syrups and had a "too soupy problem". Also, there was TOO much syrup and I didn't use it ALL the next time. Have to sort of "judge" it. You can use more cornstarch/water mixture if it is too soupy.

We really like the recipe - thanks for reminding me to dig it out again. It got lost. Quick and easy to make! I will do it again soon.

Hope everyone (and all the kitties) have a great Thanksgiving!
Barbara in AL

http://www.nancyskitchen.com