12 macaroons, crumbled
4 c. canned fruits, drained (peaches, pears, apricots, pineapple, cherries and approx. 1 1/2 sliced fresh bananas)
1/2 c. almonds, slivered
1/4 c. brown sugar
1/2 c. sherry
1/4 c. melted butter

Butter 2 1/2 quart casserole over bottom with macaroon crumbs. Them alternate fruit and macaroons in layers, finishing with macaroons. Sprinkle with sugar, sherry and almonds. Bake in 350 oven for 30 minutes. Serve hot. Add melted butter.