Fruit Casserole Baked
2 Cups peach halves; drained
2 Cups apricot halves; drained
1 Jar apple rings
1 1/2 Cups mixed juices
3 1/2 Tablespoons instant tapioca
1/3 Cup melted butter
20 macaroons; rolled into crumbs
2 Cups pineapple chunks; drained
2 Cups pears; drained
1/2 Large cherries
3/4 Cup brown sugar
1/2 Cup sweet wine
Slivered almonds
Drain fruit, reserving 1 1/2 cups mixed juices. Bring brown sugar, juices, tapioca and sherry to a boil. Stir until thickened, cut fruit into chunks. Butter large casserole dish. Put a layer of mixed fruit together and sprinkle with crumbs. Alternate ending with crumbs. Sprinkle slivered almonds on top. Drizzle with melted butter. Pour boiled juice over fruit. Bake at 350 degrees for 1 hour.