Taking a different approach to eating fruit this summer.
- 16-oz. pkg. pitted dried prunes
- 6-oz. pkg. dried apricots
- 13-oz. can pineapple chunks in light syrup, undrained
- 21-oz. can cherry pie filling
- 2 c. water
- 1/4 c. sherry
- 1 c. walnuts
Combine prunes, apricots, pineapple, pie filling, water and sherry in covered casserole. Bake 1 1/2 hours at 350 degrees. Remove from oven and add walnuts. Servings: 12.