Fruit Salad, Hot

By pcoates

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Ingredients

1 lb. can each:
Pears
Apricots
Sliced Peaches
Pineapple
Box of pitted prunes
3-6 Tbsp. Apricot Brandy
1 can Cherry Pie Filling

Details

Preparation

Step 1

Drain Fruits (reserving 1 cup juice) and place in 13x9 pan. Add 3-6 Tbsp. Apricot Brandy to reserved juice. Pour liquid over the fruit in pan. Add cherry pie filling.

Bake at 350* for 1 hour.