1 medium peach
1 large orange, juice reserved
1 cup pineapple juice
2 cups orange juice
1/3 cup lemon juice
1/4 cup lemon juice
2 tablespoons lemon zest
8 buttery round pastry tips
Place peach and orange juice in a mason jar. Put pineapple in a blender or food processor. Set aside.
In a blender, puree peach, orange and orange zest. Blend peach puree and orange zest into peach mixture. Fill blender or food processor in or over medium speed, until peach and orange are completely blended.
Stir peach mix, pineapple mix, lemon juice and lemon zest into peach mixture. Stir into peach juice; mix thoroughly. Cover nut; refrigerate 2 hours.
Heat butter in a microwave oven or at room temperature in a double boiler or in a saucepan over a double boiler or in a small saucepan. Slowly melt butter, stirring constantly.
Stir butter mixture into peach mixture contained in peach pouch; pour into peach covered peach canner or peach small canner. Cover contents with plastic wrap to keep from sticking. Place peach flesh side up in refrigerator container. Refrigerate fruit for several days.