Georgia Schramm

1 lb. can peaches
1  lb. can pineapple
1 lb. can apricots
1 pkg. prunes (cook for 5 minutes)
1 can cherry pie filling
1 c. brown sugar
1/2 c. brandy

Drain fruit. Layer fruit, brown sugar and brandy in large casserole or crock pot. Bake at 325° until hot and thick.

This recipe is from The Pocahontas Community Hospital 25 Years of Caring 1967 – 1992 cookbook and is used with permission.