1 c. brown sugar
3/4 stick butter
1 lg. can of peach halves
1 lg. can of pear halves
1 lg. can of pineapple chunks
1 lg. can of dark seeded cherries
1/2 c. cream sherry
12 coconut macaroons

Melt butter and brown sugar, add broken up macaroons. Add cream sherry and set aside.

Drain all fruits well. Line bottom of 3 quart casserole with 1/2 macaroon mixture. Add all the drained fruit and add remaining cookie mixture on top. DO NOT STIR. Bake at 350 degrees for 10 minutes and serve warm (good as a side dish for ham or chicken or turkey).