1 (16 oz.) can peaches, sliced, undrained
1 (16 oz.) can pear slices, undrained
1 tbsp. cornstarch
1 (17 oz.) can apricot halves, drained
1/3 c. coarsely chopped pecans, toasted
1/4 c. golden raisins
1/4 c. orange marmalade
1/4 c. praline liqueur
3 tbsp. butter

Drain peaches and pears, reserving 3/4 cup syrup. Add cornstarch and syrup, mixing well; set aside. Combine peaches, pears, apricots, pecans, and raisins in a lightly greased 2 quart casserole. Combine marmalade and liqueur; pour over fruit. Pour cornstarch mixture over fruit; stir to blend. Dot with butter. Cover and refrigerate. Remove from refrigerator; let stand 30 minutes. Bake uncovered, at 350 degrees for 30 minutes or until thoroughly heated. Yield: 6 servings.