12 dried macaroons
4 cans drained fruits (peaches, apricots, pears, cherries, pineapple)
1/4 c. brown sugar
1/2 c. sherry
1/4 c. melted butter
1/2 c. slivered almonds

Butter a 2 1/2 quart casserole dish; layer bottom with some macaroons, then alternate fruit and macaroons in layers; finish with macaroons on top. Sprinkle almonds, then sugar and sherry and butter on top. Bake at 350 degrees for 30 minutes uncovered. Serve hot.

Great with turkey, pork, chicken and pot roast. Serves many people. A real crowd pleaser!