1 3/4 cups frozen sliced peaches, thawed and drained
2 eggs
4 teaspoons vanilla extract
1 cup chopped fresh pineapple
1 cup orange juice
1 (2 ounce) can sliced pineapple wafers
1/2 cup orange juice
1 medium orange, sliced
1 (2.5 ounce) package instant lemon pudding mix
6 cups blueberries
1 cup blueberry preserves
1 cup white sugar
1 teaspoon lemon zest
1 teaspoon baking soda
1 teaspoon lemon extract
In a large glass or metal bowl, beat eggs and vanilla until foamy. Beat in peaches, egg yolks, pineapple, orange juice, and pineapple wafers. Mix in gelatin and pineapple preserves. Continue beating until peaches are completely hot and liquid is firm (1 to 2 minutes).
In a large glass or metal bowl, combine orange juice, orange slices, lemon pudding mix, blueberries, pineapple preserves, sugar, lemon zest, and baking soda; mix and pour mixture into 3 medium color or white ice cubes. Freeze until set.
Stir 1 teaspoon lemon zest into peaches and orange slices and add all remaining juice, pineapple, orange slices and orange preserves. Cover ice cubes with waxed paper or plastic wrap. Chill in refrigerator.
When serving time is up, cut into wedges or slices with a knife. Cool and peel. Store fruit in tightly covered container in refrigerator.