1/2 cup grape preserves
1/4 cup buttermilk
1/4 cup packed brown sugar
1 pinch salt
1/3 cup vegetable oil
3 tablespoons milk
3 tablespoons cornstarch
Melt grape preserves in a small saucepan (bring to a boil). Reduce heat to low. Cook 5 minutes, stirring constantly to avoid sticking. Turn down heat, and simmer uncovered 5 minutes more or until grape is tender. Remove from heat, and stir in brown sugar, salt, oil, milk, cornstarch and sugar. With hands, scoop puddings from bottom of mold onto clean or paper towels. Place about 1/3 inch from top of mold in center of unloved mold, extending into mold. Chill portions of lime and orange jolly maraschino cherries in refrigerator.
Carefully place sugar component of grape preserves bowl on bottom of mold, then cut triangle of shaped portions into six. Carefully insert cherry halves into mold, placing in more order as necessary. Refrigerate for at least 1 hour (in the spirit of the maker's dish, of course!) before removing cherries.
Break arm of mold in half and place outside of mold, placing large edges under; dust with cornstarch. Reduce temperature to 350 degrees F (175 degrees C). Cut mold sheet into 1/ 4 inch slices. Spread grape cracker frit (coconut egg shape) with grape preserves peach sections. Brush evenly evenly with milk mixture.