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 (16 1/2 oz.) can pitted dark sweet cherries, rinse & drain well
2 bananas, sliced
1 tsp. lemon juice
12 soft coconut macaroons, crumbled
1 (2 1/4 oz.) pkg. sliced almonds, toasted & divided
1/4 c. butter
1/3 c. Amaretto or other almond flavored liqueur

Drain fruits, reserving syrup for other uses. Combine canned fruits in large bowl; set aside. Combine bananas and lemon juice and toss gently. Add to fruit mixture. Layer half each of fruit mixture and macaroon crumbs in a 2 1/2 quart baking dish; sprinkle with 3 tablespoons sliced almonds and dot with 2 tablespoons butter. Repeat procedure. Pour Amaretto evenly over fruit mixture. Bake at 350 degrees for 30 minutes; sprinkle with remaining almonds. Stir before serving. Yield: 12 to 14 servings.