1 lg. can pineapple chunks
1 lg. can peaches
1 lg. can pear halves
1 jar maraschino cherries
1 stick butter
2 tbsp. flour
1/2 c. brown sugar
1 c. dry sherry

Arrange fruit in 9"x13" casserole dish. Mix butter, flour, sugar and sherry. Cook over double boiler until thick. Cool. Then pour over fruit. Refrigerate overnight. Bake in oven at 325 degrees until bubbly, about 25 minutes.