- Preheat oven to 375 degree F. Butter the bottom and sides of a 9x13x2-inch baking pan. In a large bowl add brown sugar, butter, macaroons, and toasted pecans or almonds. Set aside.
- In a large colander, drain fruit really well; try to get as much of the juice drained as you can. Note: I like to put all the fruit in a colander and let it sit for an hour or so, stirring about every 15 minutes. Place drained fruits in the prepared baking pan and mix well. Add cookie mixture to fruit and mix well again.
- Drizzle sherry over the fruit. Place in oven and bake for approximately 25 to 30 minutes, until hot and bubbly. Serve it warm over ice cream and top with dollops of liqueur-flavored whipping cream, or serve at room temperature.