1 (28 oz.) can peach slices
1 (15 oz.) can pineapple chunks
1 (15 oz.) can apricot halves
1 pkg. cooked dried figs
1 can slivered almonds
4 bananas, sliced
Lemon juice
3 doz. almond macaroon cookies, coarsely crushed
Brown sugar
Butter
1/4 c. banana liqueur (optional)

Drain the canned fruits and pat dry with a paper towel. Sprinkle banana slices with lemon juice. Mix all of the fruits together and put 1/2 of the fruit mixture in a buttered 2 quart casserole. Sprinkle with 1/2 of the macaroon crumbs and 1/2 of the almonds.

Sprinkle with brown sugar and dot with butter. Repeat these layers. Pour the banana liqueur over the top. Bake at 300 degrees for 20-30 minutes or until hot and bubbly. Serves 12.