Categories: brunch, creole, not tried
Ingredients
- 1 28 oz can peach slices
- 1 15 oz can pineapple chunks
- 1 15 oz can apricot halves
- 1 box dried figs, cooked according to package directions
- 4 sliced bananas
- fresh lemon juice
- 3 dozen almond macaroon cookies, coursely crushed.
- 1 can slivered almonds
- brown sugar, to taste
- butter to taste
- 1/4 c banana liqueur or cointreau
Directions
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Preheat oven to 300
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Drain the canned fruits and pat dry with paper towels. Sprinkle banana slices with lemon juice. Mix all of the fruits together and put half the fruit mixture in a buttered 2 quart casserole. Sprinkle with 1/2 of the macaroon crumbs and 1/2 of the almonds. Sprinkle with brown sugar and dot with butter. Repeat the layers. Pour the banana liquir over the top. Bake at 300 for 20-30 min until hot and bubbly.