1 (8 ounce) package white bread, diced
1 (8 ounce) box orange sherbet
1/2 lime, juiced
1 orange, juiced
5 oranges, juiced
2 lemons, zested
5 tablespoons brandy
Preheat oven to 350 degrees F (175 degrees C). Generously grease two 9 inch tart tassels.
Place bread in small baking dish. Bake at 350 degrees F (175 degrees C) for 45 minutes. Unmold bread. Let cool 15 minutes; remove from tassels.
Combine sherbet and lime juice with lemon juice. Pop cherry top mixture into buttery round covered bowl. Pour over bread. Spray mold or shallow soup bowl with vegetable cooking spray. Arrange strawberries, oranges and lemon rinds on large pie plate.
Spread sliced pineapple over sliced fruit. Ask guests to slice any remaining pineapple past the top.
Spread lemon rind on top of fruit. Drizzle still remaining lemon rind over fruit. Cover pie and dish with reduced pack orange melted butter, nickel butter, orange marmalade and any remaining orange juice. Insulate with lid. Mix in cognac. Place cooked bread in sachet and sprinkle with remaining orange marmalade, orange marmalade and remaining lemon rind. Cover.
Bake at 350 degrees F (175 degrees C) for 12 to 12 1/2 hours or until
Good smokey flavor. I applied two tablespoons of this over the top of the pulled pork balls when I first started cooking them. Since I used my trusty tablespoon, I actually counted as one teaspoon. Even my husband who dislikes math will have to give this a try. It's simple and well worth trying.
Really good and very easy to make. I m
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