Drain pears, aprictos and cherries, reserving syrup. Combine syrups in a saucepan with lemon juice, cinnamon stick, apricot preserves and 2 tb of the rum. Bring to a boil and cook until reduced by half. Remove cinnamon stick and pour over fruits. Refrigerate until about 30 minutes before serving. Place fruit and syrup in an oven proof casserole. Cover casserole and heat in a 350F oven just until fruit is hot, about 5 minutes. Warm remaining 4 tb rum. At the table, ignite the rum and pour flaming over the fruit. Serve when flames have died out.