A hot combination of fruit that goes great by itself, or with waffles or French toast.
INGREDIENTS (for 8 servings):
- 8 ounces pitted prunes
- 8 ounces dried apricots
- 1/3 cup raisins
- 1 (15 ounce) can pineapple chunks, undrained
- 1 (16 ounce) can cherry pie filling
- 1/4 cup dry sherry
- 1 cup water
- 1/3 cup blanched slivered almonds
Preheat oven to 350 degrees F (175 degrees C).
In a deep baking dish, mix together prunes, dried apricots, raisins, and pineapple chunks. In a separate bowl, combine cherry pie filling, sherry, and water. Pour over the fruit, and blend thoroughly. Stir in almonds.
Cover, and bake in preheated oven for 1 1/2 hours.
Serve warm on a plate, or spoon into individual sherbet dishes topped with a dressing of equal parts vanilla yogurt and cream with 1 tablespoon honey. Garnish with sprinkling of slivered almonds.
Freezes well, and reheats very well.