Hot Fruit Bake - cooking recipe

Ingredients

1 (20 oz.) can pineapple, drained
1 (17 oz.) can apricots, drained
1 (16 oz.) can peach halves, drained
1 (16 oz.) can pear halves, drained
1 (15 oz.) jar spiced apple rings, drained
1/2 c. butter
1/2 c. sugar
2 Tbsp. cornstarch
1 c. cooking sherry

Preparation

Layer fruit in a 2-quart casserole dish and set aside.
Melt butter in a small saucepan.
Combine sugar and cornstarch; stir into butter.
Gradually stir in sherry.
Cook over low heat, stirring constantly, until thickened and smooth.
Pour over fruit, cover and refrigerate overnight.