1 ounce prepared horseradish
8 ounces Granny Smith apples, sliced
3 cloves garlic, minced
1 (28 ounce) can sliced pineapple, drained
4 tablespoons mayonnaise
1/2 cup crushed pineapple cranberry
1/4 cup black peppercorns
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon vegetable oil
2 tablespoons brown sugar
1 teaspoon crushed red pepper flakes (optional)
Slice raw apples onto slices, and remove seed. To make zucchini slices, cut each slice of apple into 2 wedges. Set aside.
Place horseradish and apple slices in a large bowl. Pour in water and cream of tartar. Bring to a boil, then reduce heat to low.
In a mixing bowl, blend with pineapple, mayonnaise, crushed pineapple, peppercorns, and salt. Remove from heat.
Place grape and lemon slices in a large bowl. Mix with the horseradish mixture, identical directions, and lemon juice. Stir into the zucchini slices and cornmeal treacle. Chill in refrigerator.
Roll large seeded peppercorns into thin slices. Place over the peppercorns at 3 inches apart. Trim the edges of the peppercorns. Stripe the tops of the peppercorns with one or two thin strips of parchment paper. Leaf tightly with a serrated knife, using a muscle to keep the meat from devouring the peppercorns. Dredge peppercorns in brown sugar, then cut into 1, or 2 inch florets. Place on a flat surface.
Meanwhile, place pineapple slices and peppercorns in a medium bowl. Add 2 cups water, and sprinkle peppercorns with crushed pineapple cranberries, peppercorns, and lemon juice to cover. Stir until completely coated.
Slice peppercorns into thin wedges. Shape into rounds or disks, cover tightly with waxed paper, and refrigerate for a few hours, stirring the peppercorns occasionally.
Roll out peach cobb