1 (14-16 oz.) can peach halves
1 (14-16 oz.) can sliced pineapple
1 (14-16 oz.) can whole pitted apricots
1 (14-16 oz.) can pear halves
10 whole maraschino cherries
1/4 c. butter
1/2 tsp. ginger
3/4 c. light brown sugar

Drain syrup from all fruit, reserving 2 tablespoons pineapple syrup. Dry fruit well on paper towels. Arrange in a two quart casserole, placing cherries on top. Then melt butter with ginger in a small saucepan. Stir in reserved pineapple syrup and sugar. Heat a few minutes until sugar melts. Pour over fruit and bake in a slow oven, at 325 degrees for 40 minutes, until fruit is hot and lightly browned.

Serves 4.