1 med. can peaches, sliced
1 med. can pears, sliced
1 med. can pineapple chunks
1 med. can Queen Anne cherries (or white grapes)
1 med. can apricots
1/2 c. white or dark raisins
1/2 c. boiling water
1 orange, thinly sliced
3/4 c. sugar
1/2 tsp. salt
3 tbsp. butter
3 tbsp. flour
1/4 c. cooking sherry

Drain fruits, save juices. Soak raisins in boiling water until plump. Drain and discard juice, simmer orange in water to tender. Discard juice, combine sugar, salt, butter, flour and 3/4 cup of reserved juices. Cook until thick. Cool, then add sherry. Pour over all fruit. Refrigerate overnight. Bake at 350 degrees for 1 hour.