In saucepan combine dried fruit and enough water to cover the fruit.
Simmer gently, covered, 25 to 30 minutes.
Add sugar during last 5 minutes of cooking time.
Drain fruit, reserving syrup.
Add water to syrup to make 1 1/2 cups.
Dissolve gelatin in boiling water.
Stir in reserved syrup mixture and sherry.
Chill till partially set.
Pit prunes; cut up all cooked fruit.
Fold into gelatin mixture.
Pour into 6-cup ring mold.
Chill till firm, 8 hours or overnight.
Unmold on lettuce.