Drain all fruit, reserving 1/2 cup each of apricot and pineapple juice. Set juice aside.
Place drained fruit in a 12- x 8- x 2-inch baking dish, and set aside
Combine reserved juice, sugar, butter, and curry powder in a medium saucepan. Bring to a boil. Reduce heat, and simmer 30 minutes or until syrup thickens. Pour syrup over fruit. Bake, uncovered, at 350° for 20 minutes. Spoon fruit into serving dish using a slotted spoon.