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Hot Fruit Casserole

From WOODLAND COVE BED & BREAKFAST
1 28-ounce can peach halves
1 28-ounce can peach slices
1 15 1/4-ounce can pineapple chunks
1 17-ounce can apricot halves
1 28-ounce can pear halves
1 17-ounce can pitted dark cherries
1 17-ounce can Kadota figs, or figs packed in light syrup
6 dozen almond macaroons, or Nabisco coconut
3-4 bananas
Lemon juice
Brown sugar
Butter
2 2-ounce packages slivered almonds
2/3 cup banana liqueur or Cointreau

Drain fruit. Dry and crumble macaroons. The day of serving, slice bananas and sprinkle with lemon juice to keep from turning brown. Mix all fruits together. Layer macaroons and fruits in two 2-quart casseroles. Sprinkle liberally with brown sugar and dot with butter. Sprinkle almonds on top. Pour liqueur over top. Bake at 300 degrees for 20-30 minutes. Serves 12-14.

(I make half of the recipe for our guests at the B&B.)