Hot Fruit Compote - cooking recipe

Ingredients

8 soft coconut macaroons
1 (16 oz.) can sliced peaches
1 (15 1/4 oz.) can pineapple chunks
1 (17 oz.) can apricot halves
1 (16 oz.) can pear halves
1 (21 oz.) can cherry pie filling
1/2 c. pineapple juice
1 (16 1/2 oz.) can pitted dark sweet cherries

Preparation

DRAIN ALL FRUITS.
Crumble macaroon in a shallow pan..
Bake at 400\u00b0 for 3 to 4 minutes or until lightly toasted, stirring constantly.
Cool.
Sprinkle 1/2 of macaroons in a 2 1/2 quart casserole.
Layer remaining ingredients in order given.
Sprinkle on remaining macaroons.
Cover and refrigerate for 8 hours or overnight.
Remove from refrigerator; let stand for 30 minutes. Bake, uncovered, at 350\u00b0 for 35 to 40 minutes or until bubbly. Serves 8 to 10.