1 (20 oz.) can pineapple
1 (29 oz.) can peaches
1 (29 oz.) can pears
1 stick butter, melted
2 tbsp. flour
1/2 c. sugar, brown or white
1/4 to 1/2 c. sherry or wine
1 c. reserved pineapple juice

Drain fruit reserving 1 cup of pineapple juice (add fruit juice from other fruits if not enough). Put all sauce ingredients in saucepan and heat slowly until thickens. Pour over fruit that has been placed in rectangle Pyrex or Corning Ware dish. Cover and refrigerate overnight. Bake at 150 degrees until hot, about 20 minutes.