2 tablespoons olive oil
1 lime, juiced
1 small bunch celery, finely chopped
1/1 cup packed light brown sugar
1/4 cup freshly squeezed lemon juice
1/2 teaspoon black pepper
1 (8 ounce) can cherry pie filling
1 cup shredded green olives
1 (6 ounce) package cream cheese
1/2 cup butter
1 tablespoon orange juice
1/2 cup chopped onion
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh basil
fresh jalapeno pepper, seeded
1 (8 ounce) package shredded carrot
1 teaspoon vanilla extract (optional)
Layer citrus fruit in 9 x 6 inch baking dish.
Bake uncovered 35 minutes, turning once. Reduce oven temperature to 350 degrees F (175 degrees C). Sprinkle citrus fruit with lemon juice and chili powder; allow to simmer 5 to 10 minutes.
Remove baking dish from oven; peel, chop, and stir celery and pecans. Place celery and pine nuts on baking dish.
Layer green olives into baking dish. Make sure all citrus fruits are in oven; do not refrigerate. Top with remaining citrus fruit. Spread layers evenly over fruit, layering with pecans. Cover baking dish with foil or plastic wrap; refrigerate 30 minutes.
Place cherry pie filling on top of celery and saute up slowly until melting butter; remove foil. Place chicken in oven. Roast 15 minutes, uncovered, then about 10 minutes in preheated oven.
Stir celery and plum sauce into spice mixture. Bring to a boil, then remove from heat. If using wooden skewers, arrange more pecans on skewers then on tops of celery and plum pieces.
Bake within 20 to 30 minutes of basting [i.e. the fruit should be tender when touched while still in the oven.] Cool slightly, then fold into the pastry. Chill pastry, refrigerate in refrigerator, or freeze in freezer for several hours to allow