2 cans (16 ounces) pear halves drained, by reserve juice
1 can (16 ounces) apricot halves, drained
1 can pineapple chunks, drained
2 Tablespoons Amaretto
2 teaspoons brown sugar
1 teaspoon cornstarch
1/2 teaspoon vanilla
In small bowl, combine 1/3 cup of reserved pear juice with the cornstarch and stir until blended. Then add Amaretto, brown sugar and vanilla. Stir well. Set aside. Spray a large skillet with Pam and add pear and apricot halves and pineapple chunks to warmed pan and saute for 2 to 3 minutes. Pour in Amaretto mixture and cook over medium heat for a few minutes until thickened, stirring frequently. Do not overcook. Place in individual serving dishes or you may use this as a warm side dish with a hot entree. Top with a dollop of low-fat yogurt and/or sprinkle with finely chopped nuts.