Hot Fruit Compote - cooking recipe

Ingredients

2 1/2 c. pitted dried prunes
1 1/3 c. dried apricots
1 (15 1/2 oz.) can pineapple chunks
1 (21 oz.) can cherry pie filling
2 c. water
1/2 c. dry white wine

Preparation

In 9 x 9 x 2-inch baking pan, layer prunes, apricots and undrained pineapple.
Combine cherry pie filling, water and dry white wine.
Pour over fruit.
Cover and bake in 350\u00b0 oven for 1 1/2 hours until dried fruits are tender.
Serve warm.
Makes 8 servings.