Fruit Compote
(Jane Hughey)

Fruit Mixture - Place in a Bowl:
20-oz. can chunk pineapple, drained; reserve juice
11-oz. can mandarin oranges, drained; reserve juice
2 medium apples, peeled and cubed
2 bananas, peeled, sliced

Sauce
1/3 cup orange juice
1/4 cup mandarin orange juice
1/3 cup pineapple juice
1 tablespoon lemon juice
1 tablespoon grated lemon peel
1/3 cup white granulated sugar
2 tablespoons corn starch

In a saucepan over medium-high heat, bring the sauce ingredients to a boil and stir for one minute or until thickened.  Pour hot syrup over fruit.  Do not stir.  Refrigerate uncovered overnight.