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Hot Baked Fruit

Hot Baked Fruit image

1 large can each: pears, peaches, apricots, pineapple chunks
1 8-oz. jar maraschino cherries
1 can Passover macaroons
3/4 c. brown sugar
1 t. cinnamon
1/2 c. melted butter or margarine
1/4 c. slivered almonds
sherry (a sprinkle)

Drain the fruit and gently mix it together. Layer half the fruit in a 2 1/2-quart casserole. Sprinkle with half the macaroon crumbs. Top with the remaining fruit and another layer of macaroon crumbs. Mix the melted butter, brown sugar and cinnamon together; pour over the top of the casserole. Bake at 325° for 1 hour. Sprinkle with sherry and almonds. Serve hot.

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