1 (No. 2) can peach halves
1 (No. 2) can pear halves
1 (No. 2) can apricot halves
1 (No. 2) can pineapple chunks
1 jar red maraschino cherries
1 doz. macaroon cookies
2 oz. slivered almonds
4 tbsp. butter
1/2 c. brown sugar

Drain all fruits and save juices. Layer fruit in 9x13 pan. Bring to a boil 1/2 cup all juices mixed, 1/2 cup brown sugar and butter. Pour over fruit. Top with almonds and crushed macaroon cookies. Bake covered 350 for 20 minutes. Uncover and bake an additional 10 minutes.