Hot Fruit Compote
8 soft coconut macaroons
1 (16 1/2 oz.) can dark sweet cherries, drained
1 (16 oz.) can sliced peaches, drained
1 (15 1/4 oz.) can pineapple chunks, drained
1 (17 oz.) can apricot halves, drained
1 (16 oz.) can pear halves, drained
1 (21 oz.) can cherry pie filling
1/2 c. brandy
Preheat oven to 400 degrees F.
• Crumble macaroons in shallow pan.
• Bake at 400 degrees F. for 3 to 4 minutes or until lightly toasted.
• Cool.
• Sprinkle 1/2 amount in 2 1/2 quart casserole.
• Layer remaining ingredients in order given.
• Sprinkle remaining macaroons on top.
• Cover and refrigerate 8 hours.
• Remove from refrigerator.
• Let stand 30 minutes.
Preheat oven to 350 degrees F.
• Bake uncovered for 35 to 40 minutes or until bubbly.
Yields 8 to 10 servings.
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