1 (1 lb. 13 oz.) can peach halves
1 (1 lb. 14 oz.) can pitted apricots
1 (1 lb. 13 oz.) can pear halves
2 (1 lb.) cans pitted bing cherries
1 c. frozen raspberries or strawberries, defrosted
1/8 c. cointreau
Brown sugar
Cinnamon
Lemon
Butter

Dr ain fruits, retain liquid. In a large casserole, layer each fruit, sprinkling each layer with brown sugar, cinnamon and lemon. Dot with butter. Sprinkle with cointreau. Bake 45 minutes at 350 degrees.

Mix together 3/4 cup fruit syrups and 1/3 cup cornstarch. Add to baked fruit and bake for 15 minutes more.

Serve hot or refrigerate until ready to use and reheat 10 to 15 minutes at 350 degrees.

This is great served hot with poultry or as a fruit dessert, with or without, ice cream. Serves 12.