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Hot Fruit Casserole

by Sally Bernstein

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

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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