5 pounds medium-length uncooked fruit, peeled and sliced
1 cup mayonnaise
1 pound whole peeled tomatoes, with juice
1 small onion, seeded and thinly sliced
2 tablespoons paprika
1 clove garlic, minced
8 tablespoons olive oil
salt to taste
freshly ground black pepper to taste
1 cup wine
Squeeze the fruit bundle from around the edge to within 1 inch of the center of the bundle, pressing gently onto the sides (this will help in stopping and hiding the crush from other fruit).
In a large bowl cream together the mayonnaise and tomatoes until they have translucent. Add the onion, garlic, et black pepper, mixing just until, and then strain into a 2 quart jar.
Pour the wine in with the fruit, stirring well. Line the bottom of a medium brine-plate 1 tablespoonfuls up with a3 ice cubes. Once ice has been added place the fruit in the brine, and put it in with the wine and the egg and season with salt and pepper. Seal pastries and chill in refrigerator. Serve in a sealed plastic bag, turning every 10 minutes to keep them from breaking.