1 (28 oz.) can peach halves
1 (28 oz.) can peach slices
1 (28 oz.) can pear halves
1 (15 1/4 oz.) can pineapple chunks
1 (1 lb. 1 oz.) can apricot halves
1 (1 lb. 1 oz.) jar Kadota figs or figs packed in light syrup
1 (1 lb.) can pitted dark cherries
2 cans slivered toasted almonds
3 to 4 bananas
Lemon juice
6 dozen almond macaroons
Brown sugar
Butter
1/3 c. banana liqueur or Cointreau

The day before, drain fruit dry. Crumble macaroons, but leave in small pieces; you do not want fine crumbs. The day of serving: slice bananas and sprinkle with lemon juice to keep them from turning brown. Mix all fruits together.

Layer half the fruit and macaroons in a 2-quart casserole. Sprinkle liberally with brown sugar, almonds, and dot with butter. Repeat. Pour banana liqueur over top. Bake at 300 degrees for 20 to 30 minutes or until hot and bubbly. This amount will make enough to serve 20 people and will fill 2 casseroles. More liqueur may be needed.

This recipe may be doubled for a large party or cut in half for family size. The macaroons may be purchased at a bakery and are about the size of a silver dollar. If you buy larger ones, cut down to 3 or 4 dozen macaroons.