1 sm. can crushed pineapple
1 sm. can peaches
1 sm. can apricots
1 c. sugar
2 eggs
1 1/2 tbsp. cornstarch
1 1/2 c. fruit juice

Dice fruit and drain thoroughly. Measure juice. Add sugar to juice and heat. Remove from fire and add egg yolks, corn starch, and small amount of water; stir to smooth paste. Return to fire and cook until thick. Cool. Just before serving, beat egg whites. Add whites and fruit to mixture. Serve over angel food cake and ice cream.