Total Time
1hr
Prep 30 mins
Cook 30 mins

This is a good fruit dish to serve with breakfast or a main dish. It is served warm and my kids have been known to plop down and eat a bowl full of it with ice cream. This recipe can be halved.

Ingredients Nutrition

  • 1 (28 ounce) can canned peach halves
  • 1 (28 ounce) can peach slices
  • 1 (15 1/4 ounce) can pineapple chunks
  • 1 (17 ounce) can apricot halves
  • 1 (28 ounce) can pear halves in natural juice
  • 1 (17 ounce) canpitted dark cherries
  • 1 (17 ounce) can figs in light syrup
  • 6 dozen almond macaroons (your preference) or 6 dozen coconut macaroons (your preference)
  • 3 -4 bananas, sliced and sprinkled with lemon juice to prevent browning
  • 1 cup brown sugar
  • 12 cup butter, sliced
  • 2 (2 ounce) packages slivered almonds
  • 23 cup banana liqueur or 23 cup Cointreau liqueur

Directions

  1. Drain fruit well.(I reserve my juice for other recipes.).
  2. Crumble macaroons and place in a bowl.
  3. Slice bananas and sprinkle with lemon juice to keep from turning brown.
  4. Mix all fruits together until well blended.
  5. Layer macaroons and fruits equally into two 2-quart casserole dishes.
  6. Sprinkle the top of each casserole liberally with brown sugar and dot with butter.
  7. Sprinkle almonds on top.
  8. Pour liqueur over almonds.
  9. Bake at 300 degrees for 20-30 minutes.

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