HOT FRUIT COMPOTE 
Assorted S & W Brand canned fruits, plums, blackberries, freestone peaches, pears, apricots, pitted Bing cherries, totaling approximately 4 med. cans
1 pkg. macaroons, crumbled
1 c. sherry (or less)
1 stick butter
Brown sugar

Drain fruit. Layer in large rectangular Pyrex dish: fruit, dots of butter, brown sugar (2 layers). Top with macaroons and sprinkle with sherry. Bake at 350 degrees until bubbly. Delicious.

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“HOT FRUIT COMPOTE”

 

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