Heat oil in heavy saucepan over high heat until hot but not quite smoking. Add onion and garlic and cook, stirring, until golden and translucent, 3-4 minutes.
Add tomatoes, breaking them up with your hand or spoon. Add bay leaves, ½ teaspoon black pepper, 1 teaspoon salt, cloves, canela, cumin, and oregano. Bring to boil, then reduce heat and simmer, uncovered, 10-12 minutes.
Working in batches if necessary, purée mixture in blender and transfer to large Dutch oven or saucepan.
Bring puréed sauce to boil over high heat. Add dried apricots, prunes, raisins, pineapple with its juices, sherry, and vinegar. Let simmer 1 minute, then add the red chile adobo. Season with salt and pepper to taste. Reduce heat to medium-low and simmer sauce, uncovered, about 10 minutes. Add apple pieces to sauce. Let sauce return to a boil and simmer 20 minutes. Finish sauce, if desired, by stirring in 1 to 2 tablespoons butter.