1 (20 oz.) can sliced pineapple
1 (29 oz.) can cling peach halves, drained
2 (16 oz.) cans apricot halves, drained
1 (29 oz.) can pear halves, drained
10 maraschino cherries
3/4 c. firmly packed light brown sugar
1/4 c. melted butter
1/2 tsp. ground ginger

Drain pineapple, reserving 2 tablespoons juice. Pat all fruits dry with paper towels. Arrange pineapple, peaches, apricots, and pears in a 2 quart casserole; top with cherries.

Combine sugar, butter, 2 tablespoons reserved pineapple juice, and ginger in a saucepan. Cook over low heat until sugar melts; pour over fruits. Bake at 325 degrees for 40 minutes. Yield: 12 servings.