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