Great with poultry, ham or pork.

1 (29 oz.) can sliced peaches
1 (29 oz.) can sliced pears
1 (17 oz.) can sliced apricots
1 (20 oz.) can pineapple chunks
2 (20 oz.) cans cherry pie filling
2 lg. firm bananas
1/2 c. white wine or sherry

Drain all fruit (except pie filling) until very dry. Blot with paper towels. Layer in large baking dish; one layer fruit, one layer cherry pie filling. Repeat until all is used. Pour wine over top.

TOPPING:

2 tbsp. melted butter
2 tbsp. flour
1/2 c. finely chopped walnuts or pecans
1/2 c. brown sugar
1 tsp. cinnamon

Combine and mix. Spread topping over fruit. Bake at 350 degrees for 45 minutes.