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This recipe for HOT FRUIT CASSEROLE, by , is from Chapter Three Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



28 oz. can peach halves
28 oz. can peach slices
15 oz. can pineapple chunks
16 oz. can apricot halves
16 oz. can Kodota Figs
16 oz. can dark (Bing) cherries
4 bananas, sliced (dipped in lemon juice & drained)
2 cups sliced almonds, toasted
2 packages coconut macaroons (Archway Brand)
4 tbsp. brown sugar
1-1/2 cups Peach Liqueur (Peach Schnapps)

1. Drain first 6 fruits (overnight if possible).
2. Layer fruit and package broken macaroons in large baking dish. Sprinkle each layer with brown sugar. Dot with butter and then 1 cup almonds.
3. Repeat second layer ending with almonds. Drizzle all of peach liqueur over top covering all of macaroons.
4. Let set for 5 minutes then bake at 350 for 35-40 minutes.

Personal Notes:
Personal Notes:
I drain fruit as much as possible and save liquid for fruit tea. Place fruit in plastic drain in tupperware with cherries on bottom to further drain overnight.

For best results, I cut up figs and apricots and crumble macaroons with my hands. The Archway brand is very soft. (They are with the packaged cookies on the shelf.)




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