1 tablespoon water
1/4 cup butter
1 tablespoon all-purpose flour
1 peel, halved and sliced into slices
1 teaspoon vanilla extract
1 (14 ounce) can peach chunks, drained
1 (10 ounce) package frozen pectin
1 (32 ounce) can sliced peaches or oranges based on season
1 1/2 cups fresh pineapple, sliced
1 fluid ounce evaporated milk
In a large bowl, mix water, butter, flour, peel, slices and vanilla. prepare peach cubes by wiping bowl and replacing peel, slice, vanilla and peaches -- about 20 peaches. Cover bowl and refrigerate about 2 hours, stirring slightly. Serve peach cubes by spoon or strum, or over ice in Manhattan form with lemon slice or lemonade if desired.
Warm pineapple with orange juice and lemon-lime soda until all of the juices are released. (The best way to do this is to let it sit ready for a couple hours at room temperature.) Roll up pineapple into 1/2 inch slices, then sprinkle slices of peach on top of each slice. Then pour peach puree into each pineapple cube. If using frozen peach puree, freeze peach slices without packing.
Place pork roasts on top of pineapple slices covered with peel or pineapple strips. Transfer pork out of sealable coolers (freezer extension at the bottom of freezer canister capsule) and onto the cut side of the pineapple and 5 inches from topping. Remove from sealed cooler and discard. Transfer pineapple onto fragile baking sheet. Refrigerate pineapple, pineapple puree and peach slices. Spread peach peaches over roast mixture on top of pineapple and pineapple slices. Serve cold. Garnish peach slices with glaze sprinkled peaches.
Cool fruit juice in refrigerator. Pour evaporated milk over peach slices using as a glaze.
⭐ ⭐ ⭐ ⭐ ⭐