1 (1 lb.) pkg. pitted prunes
1/2 (11 oz.) pkg. dried apricots
1 (13 oz.) can pineapple chunks (undrained)
1 (1 lb.) can cherry pie filling
1 1/2 c. water
1/4 c. dry sherry
1/3 c. slivered toasted almonds

Put prunes, apricots and pineapple chunks in a deep 9 inch round casserole dish. Combine cherries, water and sherry and pour over fruit, mixing well. Stir in almonds. Cover and bake at 350 degrees for 1 1/2 hours. This casserole freezes beautifully and refreezes, too! Serves 8.