|Canned sliced yellow cling peaches||16 Ounce (1 Can)|
|Canned bartlett pear halves||16 Ounce (1 Can)|
|Canned pineapple chunks||15 1⁄2 Ounce (1 Can)|
|Canned mandarin oranges||11 Ounce (1 Can)|
|Rum||1 Cup (16 tbs)|
|Seedless raisins||1⁄2 Cup (8 tbs)|
Drain fruit reserving syrup in medium saucepan.
Add rum and cinnamon stick to reserved syrup.
Bring to a boil, stirring occasionally.
Layer fruit and raisins in rumtopf pot or large jars.
Pour syrup mixture over fruit.
Allow 1 week to mellow.