Hot Fruit Casserole
Serves 6-8
1 dozen soft macaroon cookies
4 cans fruit (1 each):
15 oz. apricots
15 oz. peaches
15 oz. pears
15 oz. pitted cherries (dark sweet--not sour)
2-3 Tbsp. softened butter
1 package slivered almonds (or pecans)
1/2 cup brown sugar
1 cup sherry
Butter 2 quart casserole; crumble macaroons on bottom; alternate fruit, macaroons, almonds. Sprinkle brown sugar over all; macaroons on top of casserole; wine
all through.
Cook uncovered 30 minutes at 350 degrees.
note: the kinds of fruit can be changed, depending on what you like
© Sally Bernstein 2005