Preheat oven to 450°F. Rinse duck and pat dry with paper towels. Remove and discard giblets and excess fat. Prick duck skin all over with fork. Season lightly inside and out with salt and pepper. Quarter peaches or other fresh fruit, discarding stones or seeds. Stuff fresh fruit, prunes, apricots and pistachios into duck cavity. Skewer opening with metal picks to close. Set duck on rack in roasting pan. Place in oven, immediately reducing temperature to 350°F., and roast for 2½ to 3 hours or until thermometer registers 180°F. in thick meaty place. Baste once or twice with pan juices while roasting. Transfer duck to platter and surround with fruit and nuts spooned out from cavity. Serve with gravy.

Gravy: While duck roasts, combine 1 jar (12 ounces) home style chicken gravy, 1 tablespoon chopped pistachios and 2 tablespoons sherry in saucepan. Place over low heat to warm. When duck is removed from broiler pan, pour all drippings into measuring cup, let settle, then spoon off fat. Add dark, rich drippings to gravy and heat to bubbling.