Baked Fruit Compote - cooking recipe

Ingredients

1/2 cup brown sugar
1 cup wine (your favorite kind)
2 1/2 cups dried apricots
1 cup pitted prune
1 (20 ounce) can pineapple chunks in juice, not drained
1 (21 ounce) can cherry pie filling

Preparation

Heat oven to 350. Have ready a 2 - 2 1/2 quart shallow baking dish.
Dissolve sugar in wine.
Put dried and canned fruits in baking dish, add wine mixture and stir to mix. Cover with foil.
Bake 1 hour, or until most of the liquor is absorbed. Uncover, cool and transfer to serving dish; cover and regrigerate overnight.