1 med. can sliced pineapple
1 med. can peach halves
1 med. can pear halves
1 med. can apricot halves

SAUCE:

1 stick butter
2 heaping tbsp. flour
1/2 c. light brown sugar
1 c. sherry

Drain fruit and arrange in layers in a 2 quart casserole. Cook sauce in a double boiler until thick and smooth. Pour hot sauce over fruit. Cover and refrigerate overnight or for several days. Bake, uncovered at 350 degrees for 30 minutes or until hot and bubbly. This recipe can be easily doubled.