Amaretto-Hot Fruit Compote

• 1 (16 oz.) can peach halves
• 1 (16 oz.) can pear halves
• 1 (15 1/4 oz.) can pineapple chunks
• 1 (17 oz.) can apricot halves
• 1 jar maraschino cherries
• 2 slices bananas
• 1 tsp. lemon juice
• 12 soft coconut macaroons, crumbled
• 1 (2 1/4 oz.) pkg. sliced almonds, toasted and divided
• 1/4 c. butter
• 1/3 c. Amaretto

1. Drain fruit, reserving syrup for other uses. Combine fruits in a large bowl; set aside. Combine bananas and lemon juice. Toss lightly. Add to other fruit mixture. Layer half each of fruit mixture and macaroon crumbs in a 2 1/2-quart baking dish. Sprinkle 3 tablespoons sliced almonds and dot with 3 tablespoons butter. Repeat second half. Pour Amaretto evenly over fruit mixture. Bake at 350u0b0 for 30 minutes. Sprinkle with remaining almonds. Stir before serving. Yield: 12 to 14 servings.

peach halves, pear halves, pineapple, apricot halves, maraschino cherries, bananas, lemon juice, coconut macaroons, almonds, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=141443 (may not work)