11.   Drain pineapple, reserving juice for cake and frosting and reserving pineapple for filling.

12.   Drain pineapple, reserving the juice.

13.   Drain the pineapple and reserve the juice.

14.   Drain peaches and reserve juice.

15.   Drain them and reserve the juice.

16.   Halve and juice the fruit, reserving the juice.

17.   Place the half-baked fruit into the rolled-out pie shell and reserve extra juices for a sauce to drizzle over the tart.

18.   Process to a pulp and rub through a fine-mesh sieve, reserving the juice.

19.   Reserve any juices that collect in the pan for the sauce.

20.   Reserve juice.