1 (15 oz.) can peach slices
1 (15 oz.) can apricot halves
1 (15 oz.) can pineapple chunks
1 (15 oz.) can dark pitted cherries
1 (15 oz.) can pear slices
1/4 to 1/2 c. brown sugar
Toasted slivered almonds
1/3 c. Quantreau or banana liqueur
2 dozen almond macaroons

Combine fruit and drain well. In bottom of casserole, place 2 dozen almond macaroons, broken up in pieces for bottom layer. Place drained fruit on top. Brown sugar on top, toasted slivered almonds on top. Dot with butter. 1/3 cup liqueur on top. Bake at 350 degrees for 20-30 minutes. 15 servings.