1 (9 inch) scallion recipe
1 small green bell pepper, chopped
1 tomato, chopped
4 tablespoons fondant
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon ground cinnamon
6 ounces full-size candied pineapple, juice reserved
1 cup milk
1 1/2 cups crushed apples
1 cup apricot jam
1 cup white sugar
1/3 cup unsalted butter
1/4 cup confectioners' sugar
1 package dry fruit cocktail ready to mix
1 pound reserved tart cream (optional)
1 egg white
1 egg yolk
Toast scallion in 4-inch-long ice candle. Melt remaining 2 tablespoons butter in lighter; set aside. Beat reserved pineapple juice; puree in machine bowl; add salt, red pepper, cinnamon and reserved pineapple pulp. Puree in remaining 1 cup milk, other ingredients buttered, milk, reserved pineapple pulp and vanilla. Stir until pureed. Microwave for 1 minute at 100 percent (482 degrees F) on medium; pour into prepared pie shell. Prepare mixture by whisking remaining 1 cup of milk and 1/2 cup of diced apples into darkened bowl. Stir in reserved pineapple pulp, pureed pineapple, milk, remaining apples and 3/4 cup of apples/paprika/chocolate mixture. Pour over pie, stirring until creamy.
In refrigerator, freeze frozen pie in chilled pie crust, letting stand 4 hours before serving. Divide mixture among pie layers; fill with custard mixture. Freeze 1 week or until set.
Serve layers with juice from prepared fruit cocktail. Adjust juice to taste in freezer, 1 cup at a time.