1 med. can sliced pineapple
1 med. can peach halves
1 jar apple rings
1 med. can pear halves
1 can apricots

SAUCE:

2 tbsp. flour
1/2 c. brown sugar
3/4 stick butter
1 c. sherry

Drain, arrange in layers in casserole. In double boiler combine ingredients for sauce. Cook slowly, stirring until thickened and smooth. Pour over fruit and refrigerate overnight.

Just before serving, heat at 350 degrees until bubbling (20 to 30 minutes). Makes 12 to 14 servings. A traditional dish for Wilson's Christmas dinner (I double recipe then).