Hot Fruit - cooking recipe

Ingredients

1 (16 oz.) cans peaches (halves or slices)
1 (16 oz.) can pears
1 (15 1/2 oz.) can pineapple slices or chunks
1/2 jar Maraschino cherries
2 Tbsp. cornstarch
1/4 c. butter
1/2 c. brown sugar, packed
1/2 c. cooking sherry

Preparation

Drain all the fruit and save the juice, except the juice of the cherries.
Arrange the fruit in a shallow casserole dish.
Combine 1 3/4 cups of the fruit juice, cornstarch, butter, brown sugar and cooking sherry.
Cook over medium-low heat until the mixture thickens.
Pour mixture over the fruit.