1 large can sliced peaches
1 large can pineapple chunks
1 large can tart pie cherries (if available)
1 jar applesauce
1 lb. pitted prunes
1 lb. dried apricots
juice of 1 lemon
Drain all the canned fruit. Cook the prunes and apricots in the pineapple juice.
Line a 12 x 9 x 2" glass dish with applesauce and sprinkle lightly with brown sugar.
Mix together all the fruit and spoon it over the applesauce. Top with the rest of the applesauce, a bit of brown sugar, and the juice of one lemon.
Bake at 325-350 for 1 hour. Serve warm.
Note: You can add canned pears or other fruit with impunity.