1 pkg. prunes
1/2 pkg. apricots (I used all)
1 (13 oz.) pineapple chunks, undrained
1 can cherry pie filling
1 1/2 c. water
1/4 c. sherry
1/3 c. slivered almonds

Stir, cover and bake at 350 degrees for 1 hour. Makes 6-8 cups. Was a recipe of my mothers to serve with roast goose for 12.

Portions may be frozen and eaten hot or cold as a breakfast fruit. (I served this for brunch in a chafing dish and maybe 2-3 people tried it.) Serves 8-12.