Baked Fruit Compote

• 1 (16 oz.) can pitted dark sweet cherries (undrained)
• 1/2 c. firmly packed brown sugar
• 1 Tbsp. cornstarch
• 2 1/2 Tbsp. lemon juice
• 1/4 c. orange juice
• 1 (29 oz.) can sliced peaches, drained
• 1 (6 oz.) pkg. dried apricots
• 1/2 (12 oz.) pkg. pitted prunes, halved
• 1 Tbsp. cherry brandy

1. Drain cherries, reserving 1 cup juice; set aside.
2. Combine brown sugar and cornstarch.
3. Gradually add reserved cherry juice, lemon juice and orange juice; stir mixture well.
4. Combine cherries, peaches, apricots and prunes in a 2-quart casserole. Pour brown sugar mixture over fruit; sprinkle with cherry brandy. Cover and bake at 350u0b0 for 45 minutes or until apricots are tender.
5. Serve warm or at room temperature.
6. Yield:
7. 10 to 12 servings.

sweet cherries, brown sugar, cornstarch, lemon juice, orange juice, peaches, apricots, prunes, cherry brandy

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1075425 (may not work)