Baked Fruit Compote

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Baked Fruit Compote Ingredients

12 oz Pitted dried prunes	21 oz Cherry pie filling
6 oz Dried apricots	1 1/2 Cups water
20 oz Pineapple chunks, undrained	3/4 c Sweet red wine
1/4 ts Cinnamon

Instructions for Baked Fruit Compote

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 1/2 hours or until dried fruits are tender. Posted to Digest eat-lf.v096.n195 Date: Mon, 21 Oct 1996 11:25:27 -0400 From: BunnyMama@aol.com

Main Ingredient: FruitCuisine: Uncategorized