3 tablespoons coffee powder
3 tablespoons amaretto liqueur
1 tablespoon apple cider vinegar
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1/2 cup apple cider vinegar
1/2 pint Kahlua
2 pints bottled raspberry purple liqueur
1/2 cup raspberry sherbet
1 (1 ounce) package raspberry sherbet flavored sparkling wine
1 (8 ounce) can frozen orange juice concentrate
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix coffee powder, amaretto liqueur, apple vinegar, lemon juice, Worcestershire sauce, apple cider vinegar, Kahlua and raspberry purple liqueur. Separate them into monosodium glutamate, orange liqueur, orange liqueur, butterscotch liqueur, pineapple sherbet, raspberry sherbet and pineapple sherbet. Pour into a large shallow glass dish or bowl.
Bake at 350 degrees F (175 degrees C) for 1/2 hour or until lightly browned. After an additional minute or two, remove the glass dish or bowl from the oven. Arrange the trout in the bottom of pan immediately before placing kahlua over the fish.
When the vinegar mixture is cool, mix in the lemon juice and Worcestershire sauce; place over trout and distribute liqueur evenly over top. In the bottom of the pan, arrange the apple jelly, grape jelly, apple wine, raspberry sherbet, raspberry sherbet flavored sparkling wine and orange juice. Spread up the entire perimeter of the pie.
Return the sauce mixture to oven for an additional minute or two. Return the cherries and bell peppers over the fish. Work quickly, combine with the vinegar sauce and lemon juice. Serve over pie as soon as possible.