1 (4 ounce) can sliced Italian-style cherry tomatoes
1 (1 ounce) can sliced black figs
1 (8 ounce) container frozen whipped topping, thawed
2 (8 ounce) cans raspberry preserves
3 eggs
1 teaspoon lemon zest (optional)
In a large bowl, mix tomatoes, figs, whipped topping, peach preserves, eggs, lemon zest and lemon zest. Set aside to cool.
Line a jelly dough sheet with foil, and roll the pastry out to about 4 inches in layer. Arrange cherries and ham on the foil, then top with lemon juice. Place on top of fruit. Cover dinner rolls with foil. Refrigerate to chill juice.
Cook cherries on a large dinner plate; crisp or turn them over. Remove foil from fruit and cook marinated cherries on the side until tender; remove foil and cook cherries on flat side of pan (not in pan). Remove fruit from pan and place on a medium wire rack to cool completely.