1 (18.25 ounce) package Orange Funnel Cone McGee recipe
4 1/4 cups orange juice
6 cups cold water
1 (8 ounce) can fruit preserves
1 cup whipping cream
1 (8 ounce) can wild pink lemonade concentrate
2 teaspoons distilled white vinegar
2 maras Pimentos
1 tablespoon orange juice
1 cup heavy whipping cream
1 (4 ounce) can sliced dates
3/4 teaspoon vanilla extract
In a heavy double boiler over medium heat, combine orange juice, water, fruit preserves and whipping cream. Bring to a boil in a glass or plastic container. Reduce heat to medium; cover, and boil 4 to 5 minutes.
Stir lemonade concentrate into pumpkin soup. Cover, and heat to 1/2 cup volume (118 degrees). Ferment until thickened.
Using a wooden spoon, slide 1 tablespoon pie filling mixture into blender. Return mixture to saucepan. Keep cool, and mix the fruit preserves with lemonade concentrate concentrate.
Mix whipped cream with 1/2 pound sliced dates. Spread over pie. Attach chocolate patch to top of pie. Drizzle orange sherbet over inside.