1/2 c. tapioca
1 c. brown sugar
1 (20 oz.) can pineapple chunks
1 (20 oz.) can sliced peaches
1 tsp. vanilla

Drain pineapple and peaches reserving syrup. Add water to syrup to make 3 cups liquid. Boil together syrups, brown sugar and tapioca, stirring constantly, until thick. Add pineapple chunks, peaches and vanilla. Refrigerate until set. Serve with whipped cream.