16 oz. canned pears in light syrup
16 oz. canned peaches in light syrup
16 oz. canned cherries in light syrup
20 oz. canned pineapple in light syrup
2 med. oranges
2 c. water
3/4 c. sugar
1/4 tsp. salt
3 tbsp. lowfat butter
2 tbsp. cornstarch
2 tbsp. lemon juice
1/4 c. sherry wine
1/2 c. raisins

Drain canned fruits, reserving juices; combine in glass bowl. Peel oranges, slice thin and cut in half. Combine oranges and water in saucepan; heat to boiling and simmer 5 to 10 minutes or until tender. Drain and add to canned fruit mixture. Sprinkle on sugar and salt.

Melt butter and combine with cornstarch in saucepan. Add lemon juice and 3/4 of reserved fruit juices; cook, stirring constantly, until thickened. Pour over fruit and bake at 350 degrees for 30 to 45 minutes. Cool slightly before serving. Serves 10.