Hot Fruit Compote - cooking recipe

Ingredients

1 (12 oz.) pkg. pitted prunes
1 (20 oz.) can pineapple chunks, drained
1 (21 oz.) can cherry pie filling
1 (6 oz.) pkg. apricots
1 (11 oz.) can mandarin oranges
1/2 c. cooking sherry (from grocery)

Preparation

Place prunes and apricots in 12 x 8 x 4-inch baking dish. Combine remaining ingredients; spoon over dried fruit.
Bake uncovered at 350\u00b0 for 1 hour.
This is delicious for breakfast, lunch
or dinner.
Serves 12.