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1 20-ounce can pineapple chunks in own juice
1 orange medium
1 pear medium
6 red maraschino cherries halved
1 tablespoon cornstarch
1/4 teaspoon ginger ground
1. Drain pineapple juice into a 1-cup measuring cup. Add enough water to make 1 cup liquid; set liquid aside. Peel and section orange. Cut each section in half. Peel and slice pear, removing center core.
2. Place pineapple, orange, pear and cherries in a medium bowl or plastic container; set fruit aside.
3. In a small saucepan, stir together cornstarch and ginger. Slowly stir in reserved pineapple liquid until smooth. Stirring constantly over medium heat, bring to a boil and boil for 1 minute or until thick and shiny.
4. Pour hot sauce over fruit; toss gently to coat. Cover and chill at least 1 hour.
5. Serve in small dessert dishes.
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