Hot Fruit Compote
- 1 can pineapple chunks
- 1 lb. dried pitted prunes
- 1 lb. dried apricots
- 2 cans cherry pie filling
- 1 cup brown sugar
Drain pineapple and reserve juice. Arrange fruit in strips, rows or circles, depending on shape of your container. Make 1 layer of fruit, then spread it with cherry pie filling. Make second layer of fruit. Mix 1 cup brown sugar in 3/4 cup pineapple juice. Pour over fruit. Bake in 350 degrees F oven until warm.
By Robin from Washington, IA
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