1 (20 oz.) can sliced pineapple, drained - reserve 1/3 c. juice
1 (17 oz.) can apricots, drained
1 (16 oz.) can sliced peaches, drained - reserve 1/3 c. juice
1 (16 oz.) can sliced pears, drained
1 (15 oz.) jar spice apple rings or 1 can sweet cherries, drained
1/2 c. butter
1/2 c. sugar
1 tbsp. cornstarch
1/3 c. dry sherry

Combine fruit in large bowl. (Cut fruit into bite size pieces.)

Melt butter in small saucepan. Combine sugar and cornstarch; stir into butter. Gradually stir in fruit juices and sherry; cook over low heat, stirring constantly, until thickened and smooth. Pour over fruit; mix and pour into casserole. Refrigerate overnight. Remove from refrigerator 15 minutes before baking. Bake, uncovered, at 350 for 30 minutes or until bubbly.