1 1/2 quarts margarine, softened
2 cups orange juice
4 eggs
1 teaspoon vanilla extract
2 small strawberries, sliced into rounds
2 tablespoons lemon juice
2 peaches, sliced into rounds
1/4 teaspoon lemon zest
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 pint heavy whipping cream
1/4 teaspoon salt
1 pinch ground black pepper
1 (3 ounce) package French vanilla ice cream topping, chopped
5 bone-in chicken drumsticks, (optional)
1/2 cup sliced peaches, pitted and diced
Melt margarine in a double boiler or in the microwave and immediately blend fully. In a large saucepan, melt the orange juice, egg whites and vanilla. Heat gently to avoid scorching.
Whisk together the lemon juice, lemon zest, lemon zest, lemon zest and vanilla extracts. Whisk in the heavy whipping cream, salt and pepper.
Stir in the gelatin mix, peaches, lemon zest and lemon zest. Mix thoroughly.
Return mixture to the heat and stir slowly over low heat until mixture is thickened enough to coat the back of a metal spoon. Stop stirring if the consistency begins to get too thick.
Place drumsticks on a medium baking sheet, but do not cover thoroughly, as they can burn. Pour chilled mixture over each meat filling (opposite filling) and sprinkle with peaches. Chill in refrigerator for about 48 hours or overnight.
Remove drumsticks, rinse and pat dry. Serve warm, or refrigerate drumsticks while chilling for up to 4 hours.