1 (1 lb.) can peaches
1 (1 lb.) can pears
1 (1 lb.) can pineapple
1 c. stewed prunes
1/2 c. orange marmalade
2 tbsp. butter
1 stick cinnamon
1/8 tsp. nutmeg
1/8 tsp. ground cloves

Drain liquid from all fruit, reserving 1 1/2 cups to make syrup. Combine marmalade, butter, spices and reserved liquid. Bring to boil, then simmer 3 to 4 minutes. Gently add fruit that has been cut into chunks, and heat about 20 minutes. I use my crock pot on low and cook at least 4 hours. Best served the next day to allow spices to blend with fruit. I also add apricots, Queen Anne cherries or any other fruit you like. This is great for Thanksgiving or during the winter. Serves about 12.