Jane Brown'S Ham Fruit Sauce - cooking recipe

Ingredients

1 can sliced peaches
1 can pitted Bing cherries
1/3 c. rum
1 can pitted Queen Anne cherries
juice of 1 lemon
1 can apricot halves
1/4 c. brown sugar

Preparation

Drain juice into heavy skillet and reserve fruit.
Add lemon juice and brown sugar to juice.
Simmer until reduced to one-third (about 2
hours).
Cool awhile and then add rum. Arrange fruit in baking dish, and then pour sauce over it.
Cover and bake at 350\u00b0 for 50 minutes.
Serve hot with sliced baked ham and sour cream.