Hot Gingered Fruit - cooking recipe

Ingredients

1 (20 oz.) can sliced pineapple
1 (29 oz.) can peach halves
2 (16 oz.) cans apricot halves
1 (29 oz.) can pear halves
3/4 c. firmly packed light brown sugar
10 maraschino cherries
1/4 c. melted butter
1/2 tsp. ground ginger or spice (your choice)

Preparation

Drain all fruits, reserving 2 tablespoons of pineapple juice. Pat all fruit dry with paper towel.
Arrange fruit in a 2-quart casserole dish.
Top with cherries.
Combine sugar and butter with 2 tablespoons of pineapple juice.
Add ginger.
Cook over low heat until sugar melts; pour over fruit.
Bake at 325\u00b0 for 40 minutes.