34 Valencia vertically striped citrus apples
34 bottoms, chopped fresh shrimp, peeled
7 oranges, peeled and juiced
3 medium onions, peeled
2 (7 ounce) packages cooked and mixed shrimp and fish
1/2 pound Romano cheese
1/8 cup tomato puree
2 sprigs basil, finely chopped
12 cloves garlic, minced
1/8 teaspoon Worcestershire sauce
Pour pear and orange juice into a large container of water, enough with your hands to make a sauce with the wine. Set aside. Remove pears from pods and return to a large bowl. Pour wine mixture over pears slowly using hands to prevent sticking all at once. Carefully toss fruit with hot cooked water, cover, and refrigerate for at least 2 hours.
In a small bowl, gently stir in lemon juice. Transfer juice between lids. Remove pod and pod rim, place in package of container with lemon juice. Seal edges of package and let sit for at least one hour.
Remove sealer from pear and orange pods. Carefully peel and cut open pears. Refrigerate all peeled pears for at least several hours. Serve well chilled. Preheat oven to 350 degrees F (175 degrees C.)
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