Hot Fruit Compote - cooking recipe

Ingredients

1 (12 oz.) pkg. pitted prunes
1 (6 oz.) pkg. dried apricots
1 (20 oz.) can pineapple chunks, undrained
1 (21 oz.) can cherry pie filling
1/2 c. cooking sherry

Preparation

Place prunes and apricots in a 12 x 8 x 2-inch baking dish. Combine remaining ingredients, spoon over dried fruit.
Bake, uncovered, at 350\u00b0 for 1 hour.
Yields 12 servings.