Gather all ingredients before starting the recipe.
Peel peaches, remove the pit and slice the peaches into wedges. Slice remaining plums and nectarines into wedges.
Transfer fruit (except cherries) to a deep sauce pan and combine with water, honey, lemon peel and cinnamon.
Bring the fruit to a boil, then reduce to a gentle simmer over medium low heat. Cover with a lid and cook for 10-15 minutes, or until the fruit is just beginning to loose it's firmness but still retain it's shape.
Remove pan from heat, add 1 cup pitted cherries and their cherry juice. The cherries do not need to cook. Cover with a lid, and allow the mixture to come to room temperature. The cherries and juice will color the other fruit a nice deep cherry color.
