Hot Fruit Salad

3/4 cup sugar

1/2 cup butter, melted

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon salt

2 cans (15.25 ounces each) sliced peaches, drained

2 cans (15.25 ounces each) sliced pears, drained

1 jar (23 ounces) chunky applesauce

1/4 cup dried apricots

1/4 cup dried cranberries

In a 3 quart slow cooker combine the sugar, butter, cinnamon, nutmeg, and salt. Stir in the remaining ingredients. Cover and cook on high for 2 hours or until heated through. Can also be served over sliced pound cake for dessert.