4 c. canned fruits, drained (pineapple, peaches, apple slices, pears, cherries, etc.)
12 crumbled, dried macaroons or coconut cookies
1/4 c. brown sugar
1/2 c. sherry
1/2 c. slivered toasted almonds
1/4 c. melted butter

In 2 1/2 quart casserole, cover bottom with crumbs. Then, alternate fruit and crumbs. Sprinkle top with sugar, sherry, and almonds. Add melted butter. Bake at 350 degrees for 30 minutes. Serve warm.

This recipe is a real winner! The alcohol from the sherry cooks out, but the delicate flavor remains.