Hot Fruit Salad - cooking recipe

Ingredients

1 (17 oz.) can apricot halves in heavy syrup
1 (16 oz.) can pear halves in heavy syrup
1 (15 1/2 oz.) can pineapple chunks in heavy syrup
1 c. red and green maraschino cherries, cut in half
1/2 c. pecan halves
2 c. juice (syrup from fruit)
1/2 c. brown sugar
2 Tbsp. cornstarch
1 stick margarine

Preparation

Drain all fruit well and save juice.
Place fruit in layers in a 2-quart ovenproof dish with nuts and cherries on top.
Bring syrup ingredients to a boil.
Pour over fruit and bake 45 minutes at 350\u00b0.
Serves 6 to 8.