1 can pineapple chunks
1 can peaches
1 can apricots
1 can pears
4 tbsp. sherry
1/2 c. brown sugar
2 tbsp. cornstarch
3 tbsp. butter
1 lemon, grated and juiced
1 c. of juice from fruit (use all of pineapple)

Cut peaches, apricots and pears into bite size pieces. Combine sugar, cornstarch, butter, sherry and cup of juice; cook until thick, stirring. Add lemon juice and grated rind. Pour over fruit and marinate overnight. Put in oven just before serving at 350 degrees for 20 or 25 minutes, until hot.