Cherry-Apricot Freeze

Combine 1 1/2 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 3/4 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.