Sherried Fruit Casserole - cooking recipe

Ingredients

1 can peach halves (29 oz.)
1 can pear halves (29 oz.)
1 can apricot halves (29 oz.)
1 can chunk pineapple (20 oz.)
1 jar apple rings
1 stick butter
1 c. brown sugar
2 Tbsp. flour
1 c. sherry

Preparation

Drain all fruit.
Arrange fruit in layers in large casserole. In top of double boiler, combine sugar, flour, butter and sherry. Cook over hot water, stirring until smooth and thick.
Pour over fruit in casserole.
Cover casserole and refrigerate overnight.