2 eggs
1 1/4 cups sour cream
6 slices bacon, finely chopped
1 onion, sliced
2 cups shredded Swiss cheese
1/4 cup apricot preserves
1/2 teaspoon vanilla extract
1/2 cup shredded coconut
1 teaspoon apricot preserves
1 teaspoon brandy
1 teaspoon lemon juice
1 1/2 teaspoons rum
2 teaspoons lemon zest
1/8 teaspoon orange zest
1 lemon stalk
1/4 teaspoon ground cinnamon
1 teaspoon paprika
3 cups heavy whipping cream
1 (16 ounce) can pineapple juice concentrate
1 cup ketchup
3 tablespoons apple cider vinegar
Preheat oven to 350 degrees F (175 degrees C).
Sift together the flour and baking powder. Make a well in the center and pour in eggs, sour cream, bacon and onion. Stir just until blended. Fold the cheese into the batter. Shape the dough into an 8x8 inch square and roll the squares in pineapple and apricot preserves. Spread evenly into the bottom of a 9 inch cake pan.
Bake in preheated oven for 90 minutes, or until peaks are golden brown. Let cool completely before cutting into squares.
In a small bowl, mix apricot preserves, lemon juice, rum, lemon zest, orange zest and orange zest. Spread the apricot jam over the tops of fruit. Top fruit with coconut and pour pineapple preserves over tops before cutting. Garnish with lemon cream cheese.
Place slices of bacon between the fruit and the bacon. Drop slices of bread by spoonfuls on top of pineapple. Place sliced slices of butter and cream cheese on the fruit. Cover fruit with 2 slices of bacon and grease the outside of the fruit.
To make the strawberry scones: Beat whipping cream until stiff peaks form. Mix the sugar, dark rum, apricot preserves and brandy; beat until blended. Stir in lemon juice, orange zest and orange zest. Pour the batter over the croutons and spread evenly. Scatter sliced bread over croutons. Cover and refrigerate overnight.
The next morning, cut the sprouts in half and cut 3 wedges from each side. Fold a piece of bacon into the center of each sprout. Place the sprouts on a large serving plates. Garnish with the apricot preserves, brandy, lemon zest, orange zest and lemon stalk.
To make the strawberry jelly: Beat 2 tablespoons lemon and orange zest into the whip cream until stiff. Fill each crouton 1/2 full of the whipped cream and spread the jelly over the crouton. Spread the apricot preserves over the jelly. Arrange the slices of bacon and 2 slices of cheese on the outside of the pastry bag. Press the peel into the center of the bag using the corner of a sharp serrated knife to make the croutons stick together. Cut the remaining slices of bacon around the outside edges of the pastry bag to form a circle.
Arrange the fruit slices on the apple and fresh pineapple side up. Spread the apricot preserves over the fruit.
Bake in the preheated oven for 30 minutes, or until custard is lightly browned. Cool completely before cutting into squares or serving.