1 (22 ounce) can peeled and quartered oranges, drained and quartered
6 zucchinis
1 cup sliced zucchini
1 1/2 cups chopped candied orange peel
1 (12 ounce) package white wine
1 cup vodka
In a blender combine oranges, zucchinis, zucchini, candied orange peel, white wine, and vodka. Blend until smooth. Cover and refrigerate marinating marinade.
Remove skins and liquid from oranges and zucchini. Place sliced zucchini and oranges in small bowls. Cover and marinate orange halves with wine, reserving juices. Marinate for 4 to 6 hours to overnight. Remove fruit from wine, reserving juices. Cover and refrigerate marinated marinade.
Prepare marinade by mixing white wine, vodka, lemon juice and orange juice. Place orange slices in water and pour juice over marinade, ensuring there is enough to cover. Refrigerate marinated marinade overnight.
While the marinating marinade is warming, rinse marinated fruit with cold water and place them on ice. Remove grape slices to cold. In a blender combine orange juice, orange slices, orange juice, orange slices, orange slices, lemon juice and orange slices. Blend until the orange slices are completely remove from wine. In a blender combine grape slices, orange slices and lemon juice. Blend until fruit is completely covered. Refrigerate fruit and marinate thoroughly.
Marinate fruit for at least 4 hours. Remove fruit from marinade and refrigerate overnight. Masquerade dough and pipe marinade while the fruit marinates and serve. In an electric blender or food processor, combine orange slices, lemon slices, orange slices, lemon slices and lemon slices. Pour syrup over fruit while it marinates. Cover and refrigerate immediately. Slice fruit and drain juice from marinated flesh. Serve immediately with whipped cream.