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1 (16-ounce) can sliced peaches
1 (16-ounce) can apricots
1 (16-ounce) can pineapple chunks
1 (16-ounce) can sliced pears
1 small bottle maraschino cherries

Syrup Topping:
1/3 cup butter
3/4 cup light brown sugar
3/4 cup chopped pecans

Drain fruit and pat dry. Layer in 13x9-inch baking dish. Heat
and blend butter, sugar, and chopped pecans. Pour blended syrup
over fruit. Bake at 350 degrees for 1 hour.

Yield: 8 servings.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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