1 lb. can sliced pears (ginger)
1 pkg. pitted prunes (no spice)
1 lb. can chunk pineapple (curry)
1 lb. can sliced peaches (cinnamon)
1 pkg. dried apricots (nutmeg)
1 can cherry pie filling (sherry wine)

Drain well fruits well. Place in layers in an ovenproof casserole dish, topping each layer with the appropriate spice. Spoon over top, one can of cherry pie filling. Pour 1 cup sherry wine over fruits. Bake at 350 degrees for 1 hour. Prunes are optional. Great with pork and ham.