1 (20 oz.) can pineapple chunks
1 (16 oz.) can peach halves
1 (16 oz.) can pear halves
1 (16 oz.) can apricot halves
1 jar maraschino cherries

SAUCE:

1/3 c. sugar
2 tbsp. cornstarch
1/2 c. light corn syrup
1 c. orange juice
2 tbsp. orange rind

Drain all fruit; arrange in a 2 quart baking dish with cherries in hollows. Set aside.

Combine all sauce ingredients in a saucepan; heat to a boil. Remove pour sauce over fruit compote. Bake at 350 degrees for 25 to 30 minutes. Let set 5 minutes before serving. 10 to 12 servings.