Sticky Cherry Compote

8 servings.. In a medium saucepan, place prunes, apricots, peaches or pears, and raisins. Cover with water and simmer over low heat to plump, about 5 minutes. Drain, reserve liquid. In a medium-sized ovenproof dish with a cover, stir together dried fruit, raisins, pie filling, orange slices, pineapple and wine. Stir to combine. Bake in a preheated 350F oven about 40 minutes to meld flavors If after baking, mixture seems too thick, dilute by adding a small amount of reserved water from the simmered fruit to thin out. Serve warm or chilled in wine of cognac glasses. If you require kosher cherry pie filling and cannot find it, this recipe can be made with canned sweet or sour water-pack cherries. Drain canned cherries, reserbving juice. Heat cherries in a saucepan with 2/3 of the reserved fruit juice as well as 1/3 cup sugar (or less. depending on how sweet cherries are). In a small bowl, mix toghether remaining juice with 2-3 tbsp potato starch or arrowroot. As cherries come to a gentle boil, stir in starch mixtrue. Allow to reach boil again, reduce heat, and stir gently until mixture thickens. Let cool well before using. Then continue with recipe using cherries in place of canned pie filling.