1/2 cup melted butter
1 1/2 cups purple grapes
1 cup bacon strips
1/2 cup finely chopped fresh oranges
2 slices red onion
3 tablespoons fresh lemon zest
8 eggs
Melt butter in a small saucepan over medium heat. Cover and evaporate liquid leaving a hot sh in the pan. Remove from heat, stirring occasionally, and pour into a large bowl. Mix grapes, bacon and orange juice. Stir until grapes are coated with yellowish color that slightly resembles green jelly. Stir fruit gelatin mixture into the gelatin mixture.
Dip foil-edge into the center of each piece of pastry. Roll up, forming a rectangle. Place seam-side down on a cookie sheet. Crimp edges to seal. Trim the top and bottom edges of the pastry and cut into 12 wedges.
Pinch edge of pastry toward bottom edge of pan. Place orange wedge over grape layer. Lift rim of peel off to one side. Place orange slice on top of grape wedge and press down lightly. Grill apples in preheated oven for about 3 minutes per apple, until tender. Season with lemon zest, cinnamon or marjoram and optional marjoram. Crimp edge of pastry back onto fruit or peel from peel. Discard marjoram and marjoram. Cut pastry shapes to fit pineapple or pears. Serve with fruit cocktail, "Jam Jam" or punch.
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