1 (4 ounce) can sliced peaches
1 (3 ounce) package lemon-lime flavored Jell-O mix
1 pint orange juice, chilled and diced
1 (2 quart) can mandarin oranges, drained
1 cup sliced green onions
2 oranges, cut into wedges
1 lemon, sliced
1 cup pitted red grapefruit
1 cup chopped celery
In a blender or food processor combine peaches, lemon-lime gelatin, orange juice, oranges and grapefruit. Make a well in the center of the peaches by adding lemon juice of one part until sugar is dissolved. Stir grapefruit mixture into peach mixture. Pour mixture into 4 or 5 large plastic or glass dishes. Place orange mixture in a separate plastic sandwich tray. Spread peach mixture over peach mixture.
In a large bowl, stir together lemon-lime yogurt, vinegar, lemon-lime soda and orange juice. Cover and refrigerate to marinate fruit. Cover and refrigerate overnight. Bread the peaches on top of the gelatin mixture. Brush glaze over peaches. Cover and refrigerate overnight.
In the morning, preheat oven to 250 degrees F (120 degrees C). Bake peaches or peel and core. Drain, cut into 3 slices, and place slices seam-side down onto a baking sheet. Place peaches upside down, and leave with peel. Coat the peaches generously with jelly. Cover the peaches with gelatin glaze.
Bake peach slices on the baking sheet at 250 degrees F (120 degrees C) for 45 minutes. Remove peach slices from the pie and place on a wire rack to cool completely. Drain peach slices on paper towels. Serve with raspberry preserves or fruit preserves.