Ingredients
1 can (16 ounces) apricot halves, drained1 can (16 ounces) pear halves, drained2 cans (15 ounces each) plums, drained and halved1 can (29 ounces) peach halves, drained1 can (8 ounces) pineapple slices, undrained1/3 cup packed brown sugar1 tablespoon butter1/2 teaspoon ground cinnamon1/4 teaspoon ground cloves
Preparation
In a greased 13-in. x 9-in. baking pan, starting at the 9-in. end, arrange rows of fruit in the following order: half of the apricots, pears and plums, all of the peaches, then remaining apricots, pears and plums.
Drain pineapple, reserving 1/2 cup of juice. Lay pineapple over fruit in pan. In a saucepan, combine the pineapple juice, brown sugar, butter, cinnamon and cloves. Cook and stir until sugar is dissolved and butter is melted. Pour over fruit.
Bake, uncovered, at 350° for 20-25 minutes or until heated through.
