Breakfast Fruit Bowl - cooking recipe

Ingredients

1 (420 g) can peaches, juice reserved
1 (420 g) can pineapple chunks, juice reserved
1 (420 g) can quartered pears, juice reserved
1 (420 g) can grapefruit sections, juice discarded
1 can mandarin segment, juice discarded
20 maraschino cherries, quartered
2 cups reserved juices (plus water if needed)
2 tablespoons cornflour
1/4 cup sugar

Preparation

Cut peach slices and grapefruit segments in half, place in bowl.
Add pineapple chunks, quartered pears, and mandarins.
Add cherries and toss.
Stir reserved juices, cornflour and sugar in saucepan.
Heat and stir until it boils and thickens.
Cool.
Stir into fruit.
Serve and enjoy.