1 (16 oz.) can peach halves
1 (16 oz.) can pear halves
1 (15 1/4 oz.) can pineapple chunks
1 (17 oz.) can apricot halves
1 (16 1/2 oz.) can pitted dark sweet cherries
2 bananas, sliced
1 tsp. lemon juice
12 soft coconut macaroons, crumbled
1 (2 1/4 oz.) pkg. sliced almonds
1/4 c. butter
1/3 c. amaretto

Drain fruits, reserving syrup for other uses. Combine canned fruits in a large bowl and set aside. Combine bananas and lemon juice and toss gently; add to fruit mixture. Layer half each of fruit mixture and macaroon crumbs in a 2 1/3 quart baking dish. Dot with 3 tablespoons butter. Repeat. Pour amaretto evenly over mixture. Bake at 350 degrees for 30 minutes. Sprinkle with almonds and serve.

Yields 12 servings.