Fruit Sauce-Peggy

1 (8oz) can pineapple tidbits

2 tablespoons sugar

1 tablespoon orange liqueur (optional)

1/8 teaspoon finely shredded lemon peel

1 nectarine, pitted and thinly sliced, or 3/4 cup frozen, unsweetened peach slices, thawed

1 kiwi fruit, peeled, halved lengthwise and sliced

1/2 cup red seedless grapes, halved

2/3 cup orange juice

1 tablespoon cornstarch

1/4 teaspoon vanilla

Sauce: In a small saucepan, combine undrained pineapple, orange juice, sugar and cornstarch. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in liqueur, if desired and the vanilla and lemon peel. Cover surface with clear plastic wrap and chill. Before serving, in a bowl, combine nectarine or peach slices, kiwi fruit and grapes. Pour sauce over fruit. Stir gently to coat. Serves 4. Serve over angel cake, ice milk or frozen yogurt.