1 medium can chunk pineapple
1 medium can apricot halves
1 medium can sliced peaches
2 medium cans pear halves, sliced
1 medium can Bing cherries, pitted
1/2 c. melted butter
1/2 c. brown sugar
2 tbsp. flour
1 c. sherry

Drain all fruit. Arrange in alternate layers in large baking dish/casserole.

In top of double boiler, combine butter, sugar, flour and sherry. Cook until creamy and thick. Pour over fruit in dish and let stand overnight in refrigerator. Cook at 350°F until heated well (bubbly).

Serves 15 to 20 people.

Great with egg casserole for brunch or Christmas morning.