Hot Fruit Compote - cooking recipe

Ingredients

1 can pineapple chunks with juice
1 can cherry pie filling
1 pkg. dried prunes
1 pkg. dried apricots
1 c. sugar
2 c. water
1/3 c. sherry

Preparation

Dried fruit can be cut into smaller chunks, if desired.
Mix all ingredients well.
Bake in large casserole or Dutch oven, covered, at 325\u00b0 for about 1 hour or until fruit is tender.
Serve hot or cold.
Can be a first course, side dish or dessert (good with pound cake and ice cream).
Keeps in the refrigerator several days.
Serves 10 to 12.