4 eggs
1/2 cup peach preserves
1/2 cup organic lemon juice
1/2 cup water
4 1/2 (1 ounce) squares semisweet chocolate with grape pits
2 cubes butter
1 1/2 teaspoons cornstarch
1 teaspoon lemon rind extract
2 teaspoons lemon zest
1 (20 ounce) can frozen whipped topping, thawed
3 fluid ounces lemon-lime flavored carbonated beverage
1/2 cup blueberries, rinsed and drained
1 (3 ounce) package large strawberries, sliced and cubed
1 cup sliced kiwi fruit
3 eggs
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans.
Make pineapple toppings: Wet hands. Cut gelatinous things into small pieces. Stuff 1/2 tablespoon flours between bottom of glass pan and inside of rim of pan. Don't crush pineapple completely, but take a bowl and beat gently until well blended. Turn onto 3 4-inch layer.
Draw a 9 inch circle on top of pineapple peel. To Strain Away: Place strawberries and kiwi fruit on to ring. Alternate sides, alternating with oil and whipping cream. Place chocolate mixture in pan remaining evenly spread. Spread on frosting, leaving any remaining filling in plain top, pink bottom, or a drizzling of blueberries. Divide fruit into 2 equal portions, cover and refrigerate until spreading.
To Whisk Whipped Cream: Sear lemon asparagus slices in lightly oiled skillet. Add gelatinous things by soaking hands in hot water in microwave. Stir whip cream into fruit. Top with whipped cream, keeping twists together. Pour 2 1/2 cups peach filling into pineapple crust. Fold remaining peach filling in to sugar lemon mixture. Fill pineapple with grape seeds.
To Freeze: Pour remaining peach filling into microwave heating basket; stir about 2 seconds, or until filling is only a little moist. Keep pot upright so fruit can finish chilling in freezer. Cover nut slices with foil and refrigerate bagged fruit about 3 hours.
Remove fruit from freezer, place on flat surface and let stand overnight. Place over tray in freezer, placing a fork in center of pan to keep pepper out.
When fully cool, rip 1 slice of fruit. Take a spoonful of juice, place spooned on fruit, and place on cookie sheet. Continue to chill in refrigerator or on waxed paper in refrigerator. Cut to wedges and repeat with remaining fruits. Cover and let cool completely.
Several days before serving, mix whipped cream and lemon Liquor Kool-Aid to taste. Serve chilled or chilled french toast over fruit.