1 (10 ounce) can sliced peaches, drained
1 (18 ounce) can sliced blackberries, drained
2 (8 ounce) cans whole peeled tomatoes
1 (4 ounce) can frozen lemonade concentrate
2 tablespoons citrus marinade
2 teaspoons melted butter
1 tablespoon molasses
1 teaspoon dried parsley
1/2 teaspoon lemon zest
2 tablespoons honey
2/3 cup brown sugar
1/2 lemon, juiced
You'll need peaches, blackberries, whole peaches, blackberries, whole peaches, lemonade concentrate, citrus marinade, melted butter, and molasses.
Place bacon grease in a large skillet and fry bacon about 10 minutes on each side.
Set oven off. Place sausage in a 9x13 inch baking dish. Make a single layer. Using your hands, mix together peaches, blackberries, lemonade concentrate, citrus marinade, lemon zest, and honey. Pour over the sausage and Bake 20 minutes in the preheated oven. (Note: Cover when baking. Brush with brown sugar in 10 minute intervals, or until using toothpicks with a wooden spoon are no longer sticky.)
Preheat oven to 400 degrees F (200 degrees C)
Remove sausage from oven and crumble into a bowl. Drain a small amount of grease on a large baking sheet. Brush fondue or cream with brown sugar and sprinkle with lemon zest. Spread top of sausage with fondue mixture and spread bottom with reserved lemon juice. Spoon fondue mixture over both saves.
Bake in preheated oven for 60 minutes. Remove from oven and sprinkle with reserved lemon juice. Brush tops with butter or margarine mixture, then spoon over warm sausage. Brush tops with lemon juice and sprinkle with brown sugar.
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