8 c. pears, peeled and cut bite-size
1 large and 1 small can chunk pineapple, drained
1 large and 1 small can jar maraschino cherries, drained
1 1/2 c. sugar or more if desired

Cook pears covered with water and juice from cherries and pineapple. Add sugar and cook tender but not soft. Add pineapple when pears are half done. Add cherries when almost done. Just long enough to heat through. Be sure water covers fruit and put in hot jar. Seal.

Makes about 4 quarts.

When ready to use, drain contents. Pour fruit in bowl. Dice 2 Granny Smith or Red Delicious apples. Add coconut and raisins. Toss with 1/2 cup mayonnaise.