1 (16 oz.) can peach halves
1 (16 oz.) can pear halves
1 (15 1/4 oz.) can pineapple chunks
1 (17 oz.) can apricot halves
1 jar maraschino cherries
2 slices bananas
1 tsp. lemon juice
12 soft coconut macaroons, crumbled
1 (2 1/4 oz.) pkg. sliced almonds, toasted and divided
1/4 c. butter
1/3 c. Amaretto

Drain fruit, reserving syrup for other uses. Combine fruits in a large bowl; set aside. Combine bananas and lemon juice. Toss lightly. Add to other fruit mixture. Layer half each of fruit mixture and macaroon crumbs in a 2 1/2-quart baking dish. Sprinkle 3 tablespoons sliced almonds and dot with 3 tablespoons butter. Repeat second half. Pour Amaretto evenly over fruit mixture.

Bake at 350°F for 30 minutes. Sprinkle with remaining almonds. Stir before serving.

Yield: 12 to 14 servings.