4 large shelled strawberries, sliced into thin rounds
4 large strawberries, sliced into thin rounds
2 large raspberries
3 small strawberries, sliced into thin rounds
1 large orange, peeled and sliced into rounds
1 large white grape, cut into 1/2 inch rounds
1/2 cup honey
1/4 cup lemon juice
1/3 cup orange juice
Preheat oven to 375 degrees F (190 degrees C).
Prepare fruit on the line of a pie measuring approximately 4 or 5 inches in diameter. Rub the strawberries and raspberries with small pieces of lemon pie filling. Place the sliced white grape and lemon peel over the berries. Spread the 1/2 cup pineapple juice over the fruit. Place fresh fruit on top of pineapple slices. Top with whipped cream, optional.
Arrange slices of fruit over the whipped cream and fruit.
In a large bowl, stir together lemon juice, orange juice and orange juice until well blended. Divide the strawberries and raspberries between two plates. Spread half of fruit over the strawberries. Top with the lemon fruit and strawberry slices.
Bake in preheated oven for 45 to 50 minutes, or until strawberry edges are golden brown. Immediately remove fruit from oven and cup of ice water, leaving strawberries at room temperature. Insert knife or serrated knife into stem end and remove core. Cut fruit into 1/4 inch slices.