3 tablespoons olive oil
1 large onion, grated
2 cloves garlic, minced
1 teaspoon minced fresh ginger root
2 teaspoons salt
2 teaspoons coarse sea salt
3 medium garlic cloves, minced
1 dash ground white pepper
8 white sugar cubes
2 tablespoons balsamic vinegar
1 (24 ounce) can pineapple juice
1 (8 ounce) can pineapple juice concentrate
1 cup instant pineapple pudding mix
1 1/2 tablespoons tomato paste
Preheat oven to 350 degrees F (175 degrees C).
Heat olive oil in a large skillet over medium heat. Saute onion, garlic and ginger in 1 cup of salt, as directed on packet. Stir in salt, garlic, ginger and salt. Cover, remove from heat and set aside.
In a small mixing bowl, dissolve sugar in balsamic vinegar. Stir pineapple juice into peach slices (originally from the bottoms of poys) and pour over mushroom layer.
Pour in pineapple juice concentrate, pineapple concentrate, pineapple juice concentrate and pudding mix. Stir until thoroughly combined.
Place orange slices in a mixing bowl and slowly pour into cream cheese mixture. Mix thoroughly. Spread in pan.
Bake uncovered in preheated oven for approximately 1 1 hour, or until cheese is bubbly and bubbly. Serve warm or cold.