Ingredients
- 1 (28 ounce) can canned peach halves
- 1 (28 ounce) can peach slices
- 1 (15 1/4 ounce) can pineapple chunks
- 1 (17 ounce) can apricot halves
- 1 (28 ounce) can pear halves in natural juice
- 1 (17 ounce) canpitted dark cherries
- 1 (17 ounce) can figs in light syrup
- 6 dozen almond macaroons (your preference) or 6 dozen coconut macaroons (your preference)
- 3 -4 bananas
- sliced and sprinkled with lemon juice to prevent browning
- 1 cup brown sugar
- 12 cup butter
- sliced
- 2 (2 ounce) packages slivered almonds
- 23 cup banana liqueur or 23 cup Cointreau liqueur
Instructions
- Drain fruit well.
- (I reserve my juice for other recipes.
- ).
- Crumble macaroons and place in a bowl.
- Slice bananas and sprinkle with lemon juice to keep from turning brown.
- Mix all fruits together until well blended.
- Layer macaroons and fruits equally into two 2-quart casserole dishes.
- Sprinkle the top of each casserole liberally with brown sugar and dot with butter.
- Sprinkle almonds on top.
- Pour liqueur over almonds.
- Bake at 300 degrees for 20-30 minutes.
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