Fruit Compote - cooking recipe

Ingredients

6 to 8 macaroons, crumbled
1 can Bing cherries, drained
1 can sliced peaches, drained
1 (20 oz.) can chunk pineapple, drained
1 can apricots, sliced and drained
1 can pears, sliced and drained
1 can cherry pie filling
1/2 c. brandy

Preparation

Toast macaroons for 4 minutes in 400\u00b0 oven.
Place 1/2 of the macaroons on the bottom of 2 1/2-quart casserole dish.
Layer fruit in order given.
Top with remaining macaroons.
Refrigerate, covered, for 8 hours or overnight.
Bake at 400\u00b0, uncovered, for 35 to 40 minutes, until mixture bubbles.
May be served with ice cream, pound cake or plain.