2 pounds peeled black peaches
1/2 cup lemon juice
1 (12 fluid ounce) can pineapple juice
1 (16 ounce) can sliced peaches
1 (12 fluid ounce) can frozen orange juice concentrate
1 (12 fluid ounce) can pineapple juice concentrate
1 (1.5 ounce) package instant lemon-lime flavored Jell-O mix
2 cups boiling water
2 tablespoons lemon zest
2 teaspoons lemon zest
1 (16 ounce) can sliced peaches, drained
1 (8 ounce) can crushed pineapple, drained
1 (3 ounce) package instant lemon-lime flavored Jell-O mix
Place peaches in a large container and refrigerate overnight. As the peaches age, soften slightly, stirring occasionally. Remove peaches from refrigerator and place in a mixing bowl. Pour lemon juice over peaches, toss. Chill in refrigerator. Mix pineapple juice, pineapple concentrate and orange juice concentrate in small saucepan until smooth.
Line a large baking pan or nonstick skillet with foil. Place peach slices on foil and place peach slices in large pudding dish; pour peach juice over peaches. Place peach slices in drippings of peach pecan-based fruit mousse and pour lemon zest over peach slices. Top peach slices with sliced peaches. Cover pudding dish and refrigerate overnight.
Meanwhile, in a large bowl, mix pineapple juice concentrate, peaches, pineapple and lemon-lime zest. Beat in boiling water, then cool slightly.
Heat oven to 350 degrees F (175 degrees C).
To serve, place peach slices in shallow dish or bowl; add lemon-lime zest. Stuff peach slices with peaches and cucumber strips. Fill dish with peach mixture, then top with peach slices. Place peach slices on top of peach filling and drizzle with lemon zest; then spread peach sauce on top. Pour peach mixture over peach slices.
Bake in preheated oven for 50 minutes. Turn off oven. Reduce heat to medium-low. Bake for 40 to 45 minutes, or until peaches are tender. Serve hot or cold.