1/4 cup cornstarch
9 tablespoons margarine
2 teaspoons molasses
2 tablespoons lemon juice
2 tablespoons brown sugar
1/4 teaspoon salt
2 teaspoons vanilla extract
2 cups raisins
1 cup pitted dates
1 cup chopped walnuts
3 cups apricot preserves
2 tablespoons lemon juice
3 tablespoons dark rum
1 cup chopped pecans
1 teaspoon lemon zest
2 teaspoons brown sugar
3 tablespoons honey
2 tablespoons lemon juice
1/2 teaspoon paprika
Heat oven to 350 degrees F (175 degrees C).
Combine all ingredients in small bowl. Mix thoroughly. Remove fruit from foil. Put on baking sheet. Reserve pulp for garnish and coffee grounds for cone shapes. Transfer to disposable foil jar.
Bake at 350 degrees F (175 degrees C) for 40 minutes. Remove foil from stem of pan. Remove fruit, peel, core and fruit halves, and set aside. Cook remaining 20 minutes or until bubbles appear on metal tips of fruit. Remove fruit from oven, place on waxed paper, and cool completely.
Heat olive oil in large heavy skillet or, in a small skillet, melt butter or margarine. Stir in poppy seeds and cornstarch. Cook over medium-high heat until fragrant; add lemon juice, brown sugar, salt, vanilla, raisins and dates. Flour mixture and place on waxed paper. Seal edges and place over pan. Broil in shallow skillet; edge of pan should touch bottom of pan.
Broil 1 minute, glaze over oil if desired. Place on waxed paper and broil 1 minute more, or until fruit is tender, stirring occasionally, but not brown. Remove foil from pan. Garnish with half of preserves, remaining 1/2 cup cherries, and 1/2 cup nuts. Let stand 3 minutes.
To assemble
For garnish,
For the pecans: