2 cups canned pineapple chunks in juice
2 cups canned apricots in water
2 cups canned peach slices in water
2 cups pear halves in water
1⁄3 cup brown sugar
2 tablespoons butter
1 teaspoon cinnamon
1⁄2 teaspoon ground ginger
Preheat oven to 350º F. Drain pineapple and reserve juice. Add the pineapple to an ungreased 3-quart baking dish.
Drain and cut apricots, peach slices and pear halves into small pieces. Add to the baking dish.
In a small saucepan, combine brown sugar, butter, cinnamon, ginger and reserved pineapple juice. Bring to a boil. Reduce heat and simmer for 5 minutes. Pour sauce over the fruit.
Bake, uncovered, for 30 minutes or until heated through.