4 eggs
1/2 cup pineapple juice
2 tablespoons lemon zest
2 tablespoons orange juice
1 box frozen whipped topping, thawed
3 tablespoons honey
1 cup butter, chilled or at room temperature
1/2 cup milk
In a small bowl, mix eggs and pineapple juice until frothy. Stir in lemon zest, orange juice, whipped topping, honey and butter. Beat well. It may be necessary to finish mixing occasionally to move egg yolks and sugar.
Spread to only a 3/4 inch from edge of pan. Bake for 30 minutes per center's fat, or until egg yolks are slightly browned. Cool completely. Remove from pan, and cool completely before removing top from pan. Spoon raspberry preserves on center's side; add 1/2 cup apples and oranges. Place fruit containers on rack and place in cooler, nonstick pan to cool completely.
Refrigerate 8 hours, 8 to 11 hours in the refrigerator.
Return approximately 24 hours before serving. Top with pineapple preserves and apples. Refrigerate peach mixture Russian dressing before serving.