1 lg. can peach halves
1 can pineapple chunks
1 can whole pitted apricots
1 can pear halves
10 maraschino cherries
1/4 c. butter
3/4 c. brown sugar
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/2 tsp. each: nutmeg and cinnamon

Drain fruits; reserve 2 tablespoons pineapple juice. Pat fruit dry with paper towel and arrange in 2 quart casserole dish. Melt butter; add spices, sugar and pineapple juice. Cook until sugar dissolves. Pour over fruit. Bake 40 minutes at 325. Allow to cool slightly before serving. May splash on brandy when serving if desired. 8-10 servings.