Hot Fruit Compote

• 8 soft coconut macaroons
• 1 (16 1/2 ounce) can dark sweet cherries, pitted, drained
• 1 (16 ounce) can sliced peaches, drained
• 1 (15 1/4 ounce) can pineapple chunks, drained
• 1 (17 ounce) can apricot halves, drained
• 1 (16 ounce) can pear halves in natural juice, drained
• 1 (21 ounce) can cherry pie filling
• 1/2 cup brandy

1. If you cannot find coconut macaroons, just toast 1 (7 oz.)or 1 (14 oz) bag of plain coconut, depends on how well you like coconut.
2. Preheat oven to 400 degrees.
3. Crumble macaroons over the bottom of a shallow cookie sheet for about 3 to 4 minutes, till lightly toasted, stirring occasionally.
4. Let cool and sprinkle 1/2 of the macaroons in a lightly greased 2 1/2 quart casserole dish.
5. Layer the remaining ingredients in the order given.
6. Sprinkle the remaining macaroons on top.
7. Cover and refrigerate for 8 hours or overnight.
8. Remove from refrigerator and let stand for 30 minutes.
9. Bake uncovered at 350 degrees for 35-45 minutes or until bubbly.
10. Prep/cook time does not include refrigeration time.

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

Taken from www.food.com/recipe/hot-fruit-compote-90977 (may not work)