Hot Fruit Compote

Ingredients

• 1 can pineapple chunks
• 1 lb. dried pitted prunes
• 1 lb. dried apricots
• 2 cans cherry pie filling
• 1 cup brown sugar

Directions

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