Hot Sherried Fruit Casserole Deluxe

1/2 cup (1 stick) butter
2 tablespoons all-purpose flour
1/4 cup granulated sugar
1/4 cup firmly packed light brown sugar
1 cup dry sherry
One 16-ounce can pitted purple plums, drained
One 16-ounce can pear halves, drained
One 16-ounce can apricot halves, drained
One 14-ounce jar spiced apple rings, drained
One 16-ounce can pineapple rings, drained
Marachino cherries, stemmed

1. Butter a 2- to 2 1/2-quart casserole and set aside.

2. In a medium-size heavy saucepan, melt the butter over moderate heat, add the flour, and stir for 1 minute. Add the two sugars and sherry, stir steadily till the sauce is thickened and smooth, about 10 minutes, and remove from the heat.

2. In the prepared casserole, arrange the fruit in alternating layers, saving enough pineapple rings for the top. Place a cherry in the center of each pineapple ring on top, pour the sauce over the fruit, cover with plastic wrap, and refrigerate overnight.

4. Preheat the oven to 350 degrees. Remove the casserole from the refrigerator 30 minutes before baking, then bake till bubbly and sightly glazed on top, abut 20 minutes.