2 (12 oz.) pkgs. pitted prunes
1 (12 oz.) bottle ginger ale
1 (8 oz.) pkg. dried apricots
1 c. golden raisins
1 c. orange juice
1/4 tsp. ground ginger
1 (3 1/2 inch) long cinnamon stick
1 (20 oz.) can pineapple chunks
1 (16 oz.) can pear halves
1/2 c. light corn syrup

Heat first 7 ingredients to boiling. Reduce heat to low, cover and simmer 15 minutes or until fruit is tender. Drain pineapple chunks and pear halves. Cut each pear lengthwise in half. Add to fruit mixture in saucepan. Add corn syrup, gently stirring with rubber spatula to mix well. Can be served warm or chilled. Makes about 9 cups.