1 cup pine syrup
2 cups water
2 tablespoons kirsch
1 cup quick cooking oats
1 cup crushed pineapple with juice
1 (5 ounce) can mandarin oranges
1/3 cup orange sherbet
4 fluid ounces cranberry Cool Whip
1/3 cup raspberry syrup
1/2 cup lemon juice
1 cup white sugar
1/2 cup blackberries
In a large glass, steep pine syrup in water. Slowly pour syrup into a small pitcher, stirring after each addition.
Add kirsch and orange juice. Stir in pineapple, and chill until reduced by about half. Stir in orange sherbet. Stir gently until pineapple is fully incorporated. Pour pineapple mixture into one or two small parts of your hand. Place on surface of glass serving glass.
Place mandarin oranges in a shallow glass dish, cover, and place in refrigerator. Peel and slice oranges. Remove peel and cut into 6 wedges. Fill pot with 1 1/3 cup pineapple syrup. Pour lime mixture over oranges; cover cover, and refrigerate for at least 2 hours or overnight.
Stir through Cranberry Juice, orange sherbet, raspberry syrup, lemon juice and white sugar. Chill in refrigerator 10 minutes, and wrap lid on pot with butcher towel. Pour orange mixture over all; refrigerate 1 hour in refrigerator. Heat 2 tablespoons strawberry liqueur in a small saucepan. Place spoon over purple hospitals; later garnish with sliced strawberries and berries. Place chivied pear slices on top of liqueur. Chill in refrigerator hours longer or overnight, or until serving.
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