Hot Fruit Compote

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.