This is a nice fruity, warm dish that can be used for dessert or as part of the meal. Experiment until it is to your taste.

1 can cherry pie filling, (or about 2-3 cups if you can your own)

1 can pinepple chunks

about 1/2 cup dried apricots

about 1/2 cup chopped prunes

1 lemon sliced

Add all ingredients except the lemons in an oven safe bowl and mix. the original recipe called for 1/2 teaspoon of almond extract, but I did not have any so I left it out. Layer the lemons around the top and bake at 350 degrees for 30-40 minutes. This is excellent!

-- Melissa in SE Ohio (me@home.net), March 18, 2002

Answers

Melissa ---do you drain the pineapple???????? Do you cut up the dried fruit?????? Thanks sonda

-- Sonda in Ks. (sgbruce@birch.net), March 18, 2002.

No I don't drain it,and I just cut the pieces of fruit up a little. You could leave it whole though if you wanted to.

-- Melissa in SE Ohio (me@home.net), March 18, 2002.

Thanks Hon--- I'm going to try it----

-- Sonda in Ks. (sgbruce@birch.net), March 18, 2002.

OOOOOh Melissa, that sounds soooo good, I'm going to try it this next weekend. Thanks

-- kathy in NE Ohio (kathy0801@msn.com), March 18, 2002.

Okay, Melissa, stupid question (more than one) alert!

What size can of pineapple?

Do we fish the lemons out afterwards, or are the peels cooked down to a point where they are soft (and sweet enough) to eat?

Thanks! It does sound good, especially for use as a compote.

-- GT (nospam@nospam.com), March 19, 2002.

Sorry I am awful at writing out these recipes. It is a large can probably 16 ounces I would guess. I just throw in whatever I have on hand... the lemons are edible, I usually eat all but the rind and take the seeds out before cooking. You could take the lemon out before serving, but it does look kind of pretty...

I am a cook who looks at the recipe and then figures out what I can change, so I am sure it was a little different from this in it's original form.

-- Melissa in SE Ohio (me@home.net), March 19, 2002.