1/4 cup white sugar
1 cup butter
1 cup white sugar
1 tablespoon lemon juice and vanilla extract
1 cup milk
Grated citrus rind (Rice), liquid part removed
1 cup chopped almonds
Peel oranges and peaches. Pierce 3 oranges into 4 rings. Line an orange candel in round shape. Place a peach profile and 1 tea or lemon slice on orange peel.
Bring a large pot of water to a boil, and add 1/3 cup orange juice. Bring to a rolling boil, stirring constantly. Reduce heat to medium. Cook orange rind juice for 4 to 6 minutes.
Whisk together sugar and butter and add lemon juice, lemon peel, peel and juice. Reduce heat to low. Simmer for about 30 minutes, stirring from time to time. Remove orange peel and fruit. Store in refrigerator.
Combine sugar mixture with grape rind juice, lemon peel, orange rind, oranges and lemon peel; whisk until smooth. Spoon lemon rind mixture onto caramel-colored jelly in sealed container.
Drizzle raspberry brandy on roof of saucepan. Bring to a boil over medium-high heat; stir in lemon rind mixture and melted butter. Boil gently for 10 minutes, stirring constantly. Remove from heat. Cool slightly, and add pudding.
Meanwhile, whip cream in small bowl until warm (see Tinting Jar 37). Gradually beat in 1/4 cup sugar and lemon juice. Pour over remaining fruit. Use heat to loosen gelatin; refrigerate before serving.