1 (20 oz.) can pineapple chunks or crushed, drained
1 (15 oz.) can sliced peaches, drained
1 (15 oz.) can fruit cocktail, drained
1 (10 oz.) jar maraschino cherries, drained
1¼ cup sugar
1¼ cup brandy

Combine all ingredients in a clean, non-metal bowl or jar; stir gently.  Cover and let stand at room temperature 3 weeks, stirring fruit twice a week.  Serve fruit over ice cream or pound cake, reserving at least 1 cup starter at all times.  To replenish starter, add 1 cup sugar and one of the first 4 ingredients every 1 to 3 weeks, alternating fruits each time; stir gently.  Cover and let stand at room temperature 3 days before using. 
Yield:  6 cups