4 (9 inch) cake pans
1 1/2 cups mint tea
1 cup white sugar
1 cup vegetable oil
1 1/2 cups yellow cake mix
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup chopped peaches
1 cup mango preserves
1 cup double yogurt
1 cup fresh fruit juice
1 cup mango slices
1 cup chopped peaches
1 cup chopped black cherries
1 cup chopped peaches
1 cup sliced lemon zest
1 cup chopped peaches
1 cup chopped green grapes
1/2 cup fresh mango juice
1/2 cup orange juice
1/4 cup zesty lemon juice
1 cup lemon juice
Remove waxed paper from pans. In a large bowl, combine tea, sugar, oil, cake mix, flour, baking soda, cinnamon, salt, peaches, mango preserves, yogurt, fruit juice, mango slices, peaches, black cherries, peaches and lemon zest. Mix evenly. Shape into a 12 inch square using a 1/2 cup center pin on a glass measuring cup. Flatten pan slightly. Cover and refrigerate up to 48 hours.
Heat oven to 375 degrees F (190 degrees C). Trim edges of parchment. Place 1 1/2 cup peaches in 7-1/2 inch round cake pans to form a ring around peach halves and cut peach slices in half along with peelings. Place peach halves on middle pies; seal edges of peaches with a fork. Insert peaches and peaches in center of cake. Lay peach halves on peelings and tie edge of peelings with tape. Cut peaches in half and cut both halves in half. Dot with lemon zest. Press peach halves onto cake. Repeat with remaining fruit and peaches. Brush peach halves with lemon juice. Chill in refrigerator.
Dissolve orange liqueur in orange juice. Mix mango preserves in orange juice. Use lemon Juice in lemonade to redistribute lemon zest. Cover and refrigerate for 1 hour. Remove covered peach halves and peel peaches. Place peach halves on peach slices. Cut peach halves lengthwise in half. Fill peach halves with half of milk. Pour mango juice over peach halves, using reserved 1/4 cup milk. Refrigerate peach slices and fruit for at least 6 hours for best flavor. Reserve remaining fruit to use in other recipes.
Heat oven to 400 degrees F (200 degrees C). Bake in preheated oven until peach halves are tender, about 5 minutes. Remove peach halves and skin if desired. Use a sharp knife or metal fork to slice peach halves, leaving 2 pecks on peaches. Spread peach halves in the bottom of a glass pie dish. Dot with remaining remaining lemon zest.
In a large bowl, place mango currants and peaches and set aside. Pour 1/4 cup mango preserves over peach halves and peach slices. Layer peaches with remaining 1/2 cup mango preserves over peach slices. Seal top and bottom of peach halves. Place rhubarb and nut garnish. Layer peach halves with peach slices and rhubarb sauce. Cover pastry and refrigerate overnight or overnight.
Preheat oven to 350 degrees F (175 degrees C).
Generously spray 2 (6 ounce) deep dish pie plates with cooking spray.
Bake peach halves for 25 to 30 minutes in the preheated oven, or until golden and crisp and juices run clear. Cool slightly, but still crisp.
Increase oven temperature to