12 oz. pkg. pitted dried prunes
6 oz. pkg. dried apricots
20 oz. can pineapple chunks, undrained
1/4 tsp. cinnamon
21 oz. cherry fruit pie filling
1 1/2 c. water
3/4 c. sweet red wine

You can increase water to 2 cups and add 1/8 to 1/4 cup sugar rather than the wine.

Heat oven to 350 degrees. In 9x13 inch 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 degrees for 1 1/2 hours or until dried fruits are tender. 10 (1/3 cup) servings.