Recipe - Baked Fruit Compote

12 ounce Pitted dried prunes
6 ounce Dried apricots
20 ounce Pineapple chunks, undrained
One fourth teaspoon Cinnamon
21 ounce Cherry pie filling
1 One half Cups water
Three fourths cup Sweet red wine

Source: Pillsbury Holiday Classics III, 1984

Heat oven to 350. In 13x9 (3 quart) glass baking dish or casserole, layer
prunes, apricots and pineapple with liquid. Sprinkle with cinnamon. In
medium bowl, combine pie filling, water and wine; blend well. Pour evenly
over fruit; cover with foil. Bake at 350 for 1 One half hours or until dried
fruits are tender.

Posted to Digest eatlf.v096.n195

Date: Mon, 21 Oct 1996 11:25:27 0400

From: BunnyMama@aol.com