1 (16 oz.) can pear halves
1 (16 oz.) can peach halves
1 (16 oz.) can apricot halves
1 (20 oz.) can pineapple slices
3-4 tbsp. Dijon mustard
1 (16 oz.) can whole berry cranberry sauce
1/4 c. butter
2/3 c. brown sugar

Drain fruit. Cut in quarters. Combine fruit in a 12 x 8 x 2 inch baking dish; set aside. Melt butter in a small saucepan. Add brown sugar and mustard. Cook over low heat until sugar dissolves. Add cranberry sauce and simmer uncovered for 5 minutes.

Spoon cranberry mixture over fruit. Bake uncovered at 325 degrees for 30 minutes. This is good served with poultry.