1 (15 1/2 oz.) can pineapple chunks, drained
1 (16 oz.) can sliced peaches, drained
1 (17 oz.) can apricot halves, drained
1 (10 oz.) jar maraschino cherries, drained
1 1/4 c. sugar
1 1/4 c. brandy

Combine all ingredients in a clean, nonmetal bowl; stir gently. Cover and let stand at room temperature for 3 weeks, stirring fruit twice a week. Serve fruit over ice cream or pound cake, reserving at least 1 cup at all times. To replenish starter, add 1 cup sugar and one of the first 4 ingredients every 1 to 3 weeks, alternating fruit each time; stir gently. Cover and let stand at room temperature 3 days before using.

Yields 6 cups. Note: Apricot or peach brandy may be substituted for plain brandy, if desired.