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
1/2 c. butter
1/2 c. sugar
2 tbsp. cornstarch
1 c. dry sherry

Layer fruit in a 2 quart casserole and set aside. Melt butter in a small saucepan. Combine sugar and 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 for 30 minutes or until bubbly.