Hot Fruit Salad

1 lb. dried apricots
1 can peach halves, cut in two and drained
1 can (#2) cherry pie filling
1 sm. can pineapple chunks, with juice
1/4 c. sugar
1/4 c. sherry wine (or any wine you may have open)
3/4 c. warm water

Place apricots in a deep baking dish,; put pineapple pieces with juice over top of apricots. Place peach slices next. Mix water, sherry and sugar until sugar is dissolved and pour over fruits. Spread cherry pie filling over top. Bake, covered, in a preheated 350° oven for 1 hour. You may substitute prunes for peaches, if desired. Excellent with poultry or as a dessert.