Fruit Compote - cooking recipe

Ingredients

1 pkg. dried apricots
1 pkg. pitted prunes
1 (1 lb.) can pineapple chunks and juice
1 can mandarin oranges, drained

Preparation

Mix all ingredients in baking dish and cover with 1 can of Comstock cherry pie filling.
Add 1 cup sherry wine.
Bake 1 hour at 350\u00b0.
May be made ahead and reheated.