1/4 c. melted butter
2 tbsp. flour
1/2 c. sugar
1 c. sherry
1 (29 oz.) pear halves, drained
1 (29 oz.) peach halves, drained
1 (20 oz.) pineapple chunks, drained
1 (14 oz.) spiced apple rings, drained
1 (8 oz.) maraschino cherries, drained
1 (17 oz.) apricot halves, drained

Combine butter and flour. Place over low heat; blend until smooth. Stir in sugar. Slowly add sherry; cook, stirring constantly, until slightly thickened. Combine sauce and fruit in a 2 quart casserole. Cover and refrigerate overnight. Bake at 350 degrees for 30 minutes. Keeps well if kept refrigerated.