4 cups quick cooking oats
1 tablespoon unsalted butter
3/4 cup brown sugar
1 tablespoon lemon zest
1 teaspoon lemon zest juice
3 tablespoons white sugar
1/2 fluid ounce cranberry orange liqueur
2 tablespoons rum
2 bananas, peeled and sliced
1 cup sliced almonds
1 cup chopped walnuts
1 cup chopped pecans
1 cup rolled oats
Preheat the oven to 325 degrees F (165 degrees C). Line a cookie sheet with parchment.
Butterfly oats between two waxed paper or paper wrap. Cut oat slices into 1 inch squares.
Place whipped cream in a small saucepan and pour boiling water over egg whites. Blend sugar and lemon zest into whipped cream, stirring constantly. Bring to an stop. Place oat slices on the paper smooth side of the parchment. Place oat half strips over whipped cream. Spread remaining butter over oat slices. Cover gently with waxed paper or plastic wrap.
Bake in preheated oven for 30 minutes. Remove oat paper. Cover and refrigerate until set.
In a small saucepan, melt butter or margarine. Stir lemon juice into melted butter. Bring to a small boil. Keep warm and allow to cool.
In a medium bowl, mix banana liqueur, orange juice, orange liqueur, cranberry orange liqueur and rum.
Spread evenly over oat slices. Arrange nuts over oat slices. Pour cranberry orange liqueur over oat slices. Place on parchment lined baking sheet. Bake 30 minutes longer or until eggs are set and yolks set. Cool completely. Cover with waxed paper or plastic wrap and refrigerate overnight.
In a small saucepan, blend oranges, pecans and almonds. Remove from heat and allow to cool. Stir cranberry orange liqueur into whipped cream. Pour cream over fruit, stir until strawberries are removed.
Shape fruit into 2 cones. Lift ends of separated fruit into parchment paper. Spread an outer layer
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