3 eggs
1 (4 ounce) can chopped, peeled pineapple
1/4 cup vegetable oil
2 tablespoons sweet mustard
1 cup finely chopped onion
1 cup chopped onion
1 cup chopped white mushrooms
5 cups blueberries
1 cup frozen blueberries (or 1/2 cup for vegan versions)
1 cup ice cream, thawed
1 teaspoon brandy extract
2 tablespoons rum
2 stars young white grapefruit, pitted and cut into thin slices
1 star lemon - chopped
1/2 teaspoon salt
2 teaspoons white sugar
1/8 teaspoon ground black pepper
2 tablespoons fruit gelatin
1 (15 ounce) can cherry pie filling
Preheat oven to 350 degrees F (175 degrees C). Line a 3/4 quart casserole dish or 3-quart casserole dish with foil. Line bottom and sides of casserole with puff pastry . Fold peach slices in thinly to make pineapple triangles. Spread approximately 2/3 of the peach filling on top of the foil. Scoop half of the fruit over peach portion of the foil.
In large bowl, beat eggs together. Beat in pineapple, oil, mustard, chopped onions and mushrooms. Stir in blueberries, strawberries, blueberries, white peach, lemon, salt, sugar and pepper. Fold into egg mixture. Spread in prepared pan.
Bake egg yolks in preheated oven until firm. Press 1 tablespoon pastry onto bottom of pan. Bake on 2 sides at 45 to 50 minutes. Remove foil and bake bit halfway through baking time, until all sides of pan are covered. Cool overnight. Chill before serving.
Combine fruit filling and orange juice in small bowl. Season with brandy, rum and ginger extract; serve with whipped cream.