1 (20 oz.) can sliced pineapple (drained)
1 (17 oz.) can apricot halves (drained)
1 (16 oz.) can peach halves (drained)
1 (15 oz.) jar spiced apple rings (drained)
1/2 c. butter
1/2 c. sugar
2 tbsp. cornstarch
1 c. dry sherry

Layer fruit in 2 quart casserole and set aside.

Melt butter; add sugar and cornstarch. Gradually stir in sherry, stirring until thick and smooth. Pour over fruit. Cover and refrigerate overnight. Remove from refrigerator 15 minutes before baking. Bake uncovered 350 degrees 30 minutes.