|Peeled apricots||30 Ounce|
|Canned sliced pineapple||13 1⁄2 Ounce|
|Peach halves||30 Ounce|
|Bartlett pears||60 Ounce|
|Frozen strawberries||16 Ounce|
|Sugar||2 Cup (32 tbs)|
|Light rum||5 Quart|
Cut apricots in half; remove pits.
Cut pineapple slices into 1-inch pieces.
Cut peach and pear halves in half.
In large container, layer fruits, topping with strawberries.
Add sugar and rum.
Stir to mix.
Cover with plastic film.
Let stand in a cool, dark place about 1 week; then store in refrigerator to mellow.
Store a month or two.
Serve, well chilled, as a deluxe fruit compote or as a sauce over ice cream or sherbet.
Makes 3-1/2 quarts.