Baked fruit compote

By á-756

Ingredients

• 1/2 cup brown sugar
• 1 cup wine
• 16 oz dried apricot
• 1 cup pitted prunes
• 1 can (20 oz) pineapple chunks in juice not drainined
• 1 can cherry pie filling

Preparation

Step 1

1. Heat over to 350. have a 2 quart shallow baking dish.
2. Dissolve sugar in wine. Put dried and canned fruit in baking dish and add mixture and stir to mix. Cover with foil.
3. Bake 1 hour until most of liquid is absorbed. Unover, cool and transfer to a serving dish; dover and refigerate overnight.
4. Serve cold or at room temprature.