Baked Fruit Compote

Ingredients

12 ounces Pitted dried prunes

6 ounces Dried apricots

20 ounces Pineapple chunks, undrained

1/4 teaspoon Cinnamon

21 ounces Cherry pie filling

1 1/2 cups water

3/4 cup Sweet red wine

Preparation

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 1/2 hours or until dried fruits are tender.