1 (20 oz.) can sliced pineapple, drained
1 (17 oz.) can apricot halves, drained
1 (16 oz.) can peach halves, drained
1 (16 oz.) can pear halves, drained
1 (15 oz.) jar spiced apple rings, drained
1/2 c. butter
1/2 c. sugar
2 tbsp. cornstarch
1 c. dry sherry

Layer fruit in 2 quart casserole and set aside. Melt butter in small saucepan. Combine sugar, cornstarch; stir into butter. Gradually stir in sherry; cook over low heat, stirring constantly; until thickened and smooth. Pour over fruit; cover and refrigerate overnight.

Remove from refrigerator 15 minutes before baking. Bake uncovered at 350 degrees for 30 minutes or until bubbly. Yield: 10 servings.