Holiday Fruit Compote

This is a great recipe to make ahead, I do it the day before. It actually must sit for 6 to24 hours before heating. I found that using a crock pot makes it very easy and doesn't take up valuable oven space.
It calls for a fruit flavored liqueur, I use Chambord.
It makes quite a bit, leftovers keep well in the refrigerator and it's great for dessert too.

HOT FRUIT COMPOTE

1/2 lb pitted prunes
2 (15 ounce jars applesauce)
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon allspice
1 cup brown sugar
1/2 cup fruit flavored liqueur (I use Chambord)
2 (20 ounce) cans chunk-style pineapple, drained
3 (1 lb) cans sliced peaches, packed in heavy syrup and drained
3 (1 lb) cans pear halves, packed in heavy syrup and drained-I slice them too
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Place prunes in a saucepan and cover them with water. Bring to a boil, lower heat and simmer until tender, about  20 minutes. Transfer them, with 1/2 cup of the juice, to the bowl of a food processor fitted with a steel knife and whirl for several seconds until they are well broken up. Add the applesauce, cinnamon, nutmeg, allspice, brown sugar and fruit flavored liqueur and whirl until the sugar is dissolved and the mixture is smooth.
In a large ovenproof casserole or baking dish (I use my crock pot), equipped with a tight-fitting lid, place the drained pineapple chunks and peaches. Slice the pears and add them. Scrape the applesauce mixture on top and gently toss the fruit to mix well. Cover and let rest at room temperature for at least 6 hours or overnight.
TIME ALLOWANCE FOR FINAL PREPARATION: 70 MINUTES
Preheat the oven to 300
Bake the fruit, covered for 60 minutes or until hot. Serve immediately.