1 can sliced pineapple
1 can pears
1 can peaches
1 can apricots
1 jar apple rings
1/4 lb. butter
1/2 c. sugar
2 tbsp. flour
1 c. sherry or cooking wine

Drain fruits and cut pineapple slices in half. Place all fruit in a buttered casserole dish. In a double boiler, heat butter, sugar, flour and sherry until thick as cream. Pour over fruit, cover with foil and let stand overnight in the refrigerator. Heat casserole at 350 degrees until bubbly.