Nutrition per serving may change if servings are adjusted.
2¼ cups water, divided
¼ cup sugar
1 (15 ounce) can pear halves (juice pack)
1 (15 ounce) can unpeeled apricot halves in light syrup, rinsed, drained and chopped
1 (6 ounce) can frozen pineapple juice concentrate, thawed ( ¾ cup)
½ (10 ounce) jar maraschino cherries, drained and halved
Combine 1½ cups water and the sugar in a medium saucepan; bring to a boil, stirring occasionally to dissolve sugar. Boil, uncovered, 1 minute. Remove from heat.
Meanwhile, drain pears, reserving juice. Chop pears. Stir chopped pears, reserved pear juice, chopped apricots, pineapple juice concentrate, cherries and the remaining ¾ cup water into the syrup mixture. Transfer mixture to a 2- quart freezer container. Cover and freeze for 8 hours or until firm, stirring occasionally to distribute fruit. Store in freezer up to 1 month.
To serve, let stand at room temperature about 1 hour. Scrape mixture into dessert dishes.