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HOT FRUIT COMPOTE 
1 box macaroon cookies, crumbled
1 can unsweetened sliced pineapple
1 can peach halves
1 can pear halves
1 can apricots, pitted
1 can Wilderness cherry pie filling
Galliano Liquor or Harveys Bristol Creme
Liquid butter

In a large Pyrex dish, sprayed with Pam, layer bottom with crumbled macaroons, pineapple slices, peach halves, pear halves, and apricots. Sprinkle fruit with liquid butter. Spread cherry filling over fruit layers. Sprinkle liquor over fruit mixture. Bake in preheated oven at 350 degrees until bubbly (1/2 hour). Serve warm.
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