2 c. peach halves, drained
2 c. apricot halves, drained
1 jar apple rings
1 1/2 c. mixed juices
3 1/2 tbsp. instant tapioca
1/3 c. melted butter
20 macaroons, rolled into crumbs
2 c. pineapple chunks, drained
2 c. pears, drained
1/2 lg. jar maraschino cherries, drained
3/4 c. brown sugar
1/2 c. sweet sherry
Slivered almonds

Drain fruit, reserving 1 1/2 cups mixed juices.

Bring brown sugar, juices, tapioca and sherry to a boil. Stir until thickened, cut fruit into chunks. Butter large casserole dish. Put a layer of mixed fruit together and sprinkle with crumbs. Alternate ending with crumbs. Sprinkle slivered almonds on top. Drizzle with melted butter. Pour boiled juice over fruit. Bake at 350 degrees for 1 hour.