1 (20-ounce) can of sliced pineapple
1 (29-ounce) can cling peaches, drained
2 (16-ounce) can apricot halves, sliced
1 (29-ounce) can pear halves, drained
10 maraschino cherries
3/4 cup firmly packed light brown sugar
1/4 cup melted butter
1/2 teaspoon ground ginger


Drain pineapple, reserving 2 tablespoons juice. Pat all fruits dry with paper towels. Arrange pineapple, peaches, apricot, and pears in a 2-quart casserole; top with cherries. Combine sugar, butter, 2 tablespoons reserved pineapple juice, and ginger in a saucepan. Cook over low heat until sugar melts. Pour over fruits. Bake at 325-degrees for 40 minutes. 

12 servings. 

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