1 (19 ounce) can sliced peaches and fruit
3 orange slices
1 banana
1 cup fruit preserves
2 tablespoons cider vinegar
2 tablespoons margarine
1 teaspoon orange zest
1 (10 ounce) package frozen chopped spinach
1 cup sliced strawberries
1 cup chopped peaches
1 cup frozen pomegranate (pumpkin) juice concentrate
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C).
Place peaches in a medium bowl, facing side by side. Cut banana and peel off skins leaving 1/4 cup flesh.
In a saucepan over medium heat, whisk together peach preserves, vinegar, margarine, orange zest and orange juice. Bring mixture to a slow boil. Cook, stirring, until mixture is thickened; about 5 minutes.
Remove peaches from the fruit preserves and pour over peaches in a single layer. Sprinkle evenly over the peach slices and avocado slices. Drizzle 1/4 cup peach preserves over fruit and avocado slices.
When fruit is tender, scoop out peaches with a spoon and place over peach slices. Cool completely in refrigerator before serving. Garnish with sliced bananas and pineapple.