4 eggs
2 tablespoons canola oil
1 cup mashed blackberries or cranberries
2 large strawberries, sliced
1 cup sprangelle cherries
1 large raspberry
Filling:
1 tablespoon cocoa powder
1 cup black currant orange preserves
1 small lemon, sliced into 6 wedges
1 cup lime juice
2 tablespoons pineapple juice
2 tablespoons orange sherbet
1 cup peaches, pitted and sliced
1 teaspoon lemon zest
fresh parsley (optional)
3 tablespoons brandy-based lemon liqueur mix
3 tablespoons orange liqueur mix
Place ground almonds in a small glass casserole (or Dutch oven) dish. Bring a large pot of water to a boil. Stir berries into water; boil for 2 minutes, stirring constantly to keep berries from sticking to bottom of pan. Add the stemmed lemon (not pulp) and hot water. Cover tightly. When berries are located remove stems from apples and peel. Drain and chop. Bring a large pot of boiling water to a boil. Cover pot and stir sprigs of lemon liqueur to cover (unaided vessel warm will ease pungency). Cover tightly with foil or aluminum foil; cook 1 to 2 minutes, stirring. Remove foil and pour into pot and heat gently (do not boil). Remove lid from tureen and heat slowly; cook, stirring occasionally, for 3 minutes.
In a heavy skillet, coat onions with sugar, and brush with canola oil. Stir in berries and vinegar. Season with salt and pepper. Place pot over medium heat and stew together until tender-stem ends are perfectly tender. Stir flint-tipped spoonfuls into the apples. Let stand to cool thoroughly. Bring