1 (1 lb. 4 oz.) can pineapple chunks
1 (1 lb.) can sliced peaches
1 (1 lb.) can apricot halves
1 (1 lb.) can fruit cocktail
1/2 c. firmly packed brown sugar
1 1/2 tsp. brandy extract
2 qt. ice cream (any preferred flavor)

Drain syrup from fruit into a saucepan; reserve fruit. Bring syrup to a boil over medium heat. Boil until mixture is reduced by about 1 cup. Remove from heat; add sugar and brandy extract; stir until sugar is dissolved. Cool.

When ready to serve, turn syrup and reserved fruit into chafing dish. Heat, stirring occasionally. Spoon over ice cream. Makes 12 servings.