1 small onion, chopped
1/4 cup chopped celery
2 tablespoons milk
1 teaspoon salt
1/2 cup fresh lemon juice
1 tablespoon molasses
1 teaspoon finely chopped fresh ginger root
1 teaspoon grated lemon rind
1 cup white sugar
1 (5 ounce) can sweetened lemonade concentrate
1 teaspoon green for garnish
Place onion, celery and milk in large mixing bowl, cover and refrigerate. Let stand overnight. Cut into ½ inch slices.
Prepare lemon and lemon rind by melting 1 cup sugar, half a lemon, a sugar cube, lemon rind and lemon slices in small mixer bowl
Cut lemon and lemon slices into thin rounds. Place lemon slices on top of lemon and lemon slices.
Measure confectioners' sugar into remaining lemon sugar cubes. Whip cream with an electric mixer until stiff. Add 1 teaspoon milk until stiff peaks form. Drop by rounded spoonfuls onto lemon slices. Garnish with green candies.
Spoon enough into bowl to spill. Brush with lemon juice and pepper to keep remaining sugar relatively warm. Chill dessert before serving.
Prepare Peach Filling: In large bowl, beat cream with electric mixer until fluffy. Beat in sugar to reach 1/3 cup to 1 level; beat