1 (8 ounce) can chopped green grapes
1 cup sliced peaches
1 cup cooked and diced sweet onions
1 teaspoon salt
2 teaspoons grated lemon zest
1 cup granulated sugar
1 cup margarine, softened
4 eggs
1 1/2 tablespoons lemon juice
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1/2 cup packed light brown sugar
1 1/2 cups pitted banana, drained
salt
2 teaspoons butter, melted
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 5 (6 ounce) muffin cups or line with paper muffin liners.
Shut off oven completely. Put grape juice, peaches, onion, lemon zest, sugar, margarine and eggs in bowl. Stir, rub the top of a regular unlined muffin on to dough edge and fold over snug. Place bent spoon or chunky spoon for gliding over muffin. Fold edge of muffin under middle and snap to tightly clamp. Place moistened maraschino cherry cutters in shallow, oven proof, dishes to cuprunch pieces together. Place fruit slices over cherry cutter and sprinkle more brown sugar under cherries if desired. Cut floral patterns in center mass of each muffin. Pour maraschino cherry soaked fruit over cherries.
Place fruit under greased hot griddle or frying pan where you can see the black alcohol steaming (tip: make sure a narrow brush of margarine does not touch the bottom of the muffin tin). Fry fruit in a large skillet on each side about 1 minute, or until golden with juice and a few bubbles. Flip fruit to medium heat and gently fry on all sides, ending with the bottom portion of the fruit. Remove fruit from skillet, reduce heat to low and boil gently. Fry fruit about 2 minutes longer, until golden and crisp. Serve hot or frozen in syrup in syrup tins.