1 (20 oz.) can plums
1 (20 oz.) can pears
1 (20 oz.) can chunk pineapple
1 (20 oz.) can apricots
1 (20 oz.) can peaches
1 (20 oz.) can cherry pie filling
1/4 c. butter
1/2 c. brown sugar
1/4 c. cooking sherry
3/4 reserved fruit juice

Drain and reserve juice from first 6 ingredients. Place these ingredients in a 11 x 13 inch greased baking dish. Top with cherry pie filling.

In a small saucepan, heat remaining ingredients and pour over the fruit to glaze. Bake at 350 degrees for 35-45 minutes.