3 cups sliced pears, or 2 16-ounce cans, drained
3 cups pineapple chunks, or 1 20-ounce can, drained
3 firm ripe bananas, sliced
6 tablespoons butter
3/4 cup (packed) light brown sugar
1 tablespoon fresh lemon juice
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
2. In a large bowl, gently toss peaches, pears, pineapple chunks and bananas.
3. Transfer to a buttered 2 1/2 quart casserols.
4. In a small saucepan, heat butter with brown sugar, lemon juice, cinnamon and ginger over medium heat until butter melts (about 2 minutes).
5. Pour over fruit and bake until hot and bubbly, about 30 minutes.
Serves 8 to 10
