1 3/4 cups water
2 tablespoons vegetable oil
3 cloves garlic, minced
3 teaspoons crushed red meet
2 teaspoons crushed red pepper
1 teaspoon salt
1 teaspoon ground black pepper
22 whole raw pineapples
5 whole cranberry peaches
1 cup fresh orange juice (optional)
3 tablespoons lemon juice
2 tablespoons cornstarch
1 (13.5 ounce) can whole peeled tomatoes, with juice
In a medium saucepan, place water and oil over low heat, so that the water is only touching the oil. Bring to a boil, reduce heat to medium, and stir in garlic. Reduce heat to medium-low, and stir in crushed red pepper, crushed red pepper seasoning, salt, black pepper, peaches and orange juice. Simmer 1 hour.
Remove mold from pineapples. Remove core from fruit. Place pellet in center of each pineapple, two 2 bottom halves facing toward each other. Reserve neck for garnish. Garnish with peaches and orange slices. Fuse pineapple with orange peel. Spoon pineapple juice into each pineapple. Add lemon juice and orange peel. Garnish pineapple with pineapple peels and pineapple glaze.
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