Hot Fruit Compote

• 8 soft coconut macaroons
• 1 (16 oz.) can sliced peaches
• 1 (15 1/4 oz.) can pineapple chunks
• 1 (17 oz.) can apricot halves
• 1 (16 oz.) can pear halves
• 1 (21 oz.) can cherry pie filling
• 1/2 c. pineapple juice
• 1 (16 1/2 oz.) can pitted dark sweet cherries

1. DRAIN ALL FRUITS.
2. Crumble macaroon in a shallow pan..
3. Bake at 400u0b0 for 3 to 4 minutes or until lightly toasted, stirring constantly.
4. Cool.
5. Sprinkle 1/2 of macaroons in a 2 1/2 quart casserole.
6. Layer remaining ingredients in order given.
7. Sprinkle on remaining macaroons.
8. Cover and refrigerate for 8 hours or overnight.
9. Remove from refrigerator; let stand for 30 minutes. Bake, uncovered, at 350u0b0 for 35 to 40 minutes or until bubbly. Serves 8 to 10.

coconut macaroons, peaches, pineapple, apricot halves, pear halves, cherry pie filling, pineapple juice, sweet cherries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1005318 (may not work)