1 cup chopped fresh apples
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon baking soda
1 1/2 teaspoons baking powder
6 cups apples
1 (6 ounce) can sliced pineapple with juice
1 cup milk
1 (8 ounce) can sliced pineapple, drained
1 cup chopped pecans
4 tablespoons butter, melted
4 tablespoons cornstarch
1 teaspoon vanilla extract
2 eggs
1 tablespoon lemon juice
3 tablespoons lemon zest
1 dash chopped fresh rosemary
1 1/2 cups white sugar
2 tablespoons lemon zest
1 tablespoon lemon juice
2 tablespoons butter, melted
1/4 teaspoon lemon zest
Preheat oven to 350 degrees F (175 degrees C). Generously grease 12 4 cup muffin cups.
Unwrap the apples (use a green mylar like material to wrap them), and cut the tops off on each. Place 1 apple in the bottom of each cup. Sprinkle with chopped brown sugar and apple slices.
Stir butter, flour, salt and pepper into the creamed mixture, and mix in baking soda, baking powder, flour, salt, pepper and pineapple. Pour into muffin dishes and sprinkle with pecans. Spoon 8 tablespoons of caramel and butter mixture over caramel cupcakes.
Bake for 50 to 60 minutes in the preheated oven, until apple is tender and the center of the muffin springs back when tapped.
Combine remaining fruit, pineapple, pecans and butter mixture in a medium bowl. Mix gently with skimming spoon until the mixture is slightly runny. While the batter mixture is rolling out, spread butter mixture over the bottom of a 9 inch springform pan.
In a medium bowl, beat eggs and sugar. Spread egg mixture over bottom of prepared pan. Spoon the pineapple mixture over fruit. Sprinkle with lemon zest. Top with pecans and bake in preheated oven for 30 minutes. Flip out pan and bake for 30 minutes more, until all fruit are heated through.
Remove pans from oven and rotate oven racks to cool. Pour chilled fruit cupcakes over fruit/pumpkin mixture.
In a small mixing bowl, mix butter cream and 2 tablespoons lemon juice. Spread over fruit/pumpkin mixture. Sprinkle sliced pineapple over both fruit and fruit/pumpkin mixture. Drop remaining butter cream over fruit.
In a large bowl, beat butter cream and 2 tablespoons lemon zest in medium bowl until light and fluffy. Whip cream in small bowl until stiff peaks form. Fold into whipped cream. Spread over fruit mixture. Sprinkle with remaining chopped pineapple. Cover with aluminum foil and refrigerate for at least 2 hours.
Remove foil and slice fruit into 1/2 inch slices. Drizzle fruit over whipped cream, then refrigerate for at least 30 minutes before serving. Garnish with whipped cream and fruit garnish with lime zest.