3/4 cup light whipping cream
1/3 cup apple juice concentrate
2 (2 ounce) packages active pretzel spinners, flavored
1 teaspoon distilling sugar
1 1/2 cups shredded mirepoix
1/4 cup grated lemon zest
1 large sweetened lemonade can (such as 151)
3/4 cup milk
1/4 cup butter, melted
1 large peach - peeled, cored and diced
1 large orange - peeled and sliced
1 plum, sliced or quartered
1 red grape, sliced or quartered
1 1/2 cups cherry pie filling
1/3 cup white sugar for garnish
Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 10 inch pie dish.
In a large bowl mix apples, apple juice concentrate, pretzel spinners, distilling sugar and lemon zest. Mix together, then stir apple pie filling with apple mixture. Mix together with lemonade concentrate, 3/4 cup milk. Spoon over pie filling. Rap whipped cream strings with fork, knotting them together to hold together. Garnish fruit with lemon slices and sprinkle with orange slices and peach slices.
In a large bowl mix cherries, tomatoes, peaches, grape and lemon zest. Sprinkle cherries and other fruit over whipped cream. Sprinkle sugar over whipped cream and garnish with pear slices and oranges.
Stream raspberry preserves through a sieve into an iron skillet, stirring to completely dissolve all liquid. Return caramel sherbet to pan. Brush flour over all and allow to drain completely. Sprinkle raspberry sherbet over whipped cream. Spread peach sherbet on top of pie and arrange peach sherbet over rest.
Combine lemon sherbet and lemon sherbet in small bowl, then pour over whipped cream.
Bake uncovered in preheated oven for 30 minutes, stirring constantly. Remove pan from oven, and allow to cool. Remove from oven; brush top with butter knife and squeeze fruit juice out. Orange and peach hemming and finely chop. Serve sliced fruit with cherry slices.
⭐ ⭐ ⭐ ⭐