1 (15 ounce) can cream-style apples, peeled and cored
1 cup sliced peaches
2 (15 ounce) cans pineapple juice concentrate
1 cup white sugar
1 dash vanilla extract
1 1/2 cups heavy whipping cream
1 tablespoon finely crushed ginger ale
1 tablespoon lemon juice
Mix apples and peaches. Set aside.
Place the sliced peaches in a blender and puree. Bring to a slow boil, stirring constantly, until peaches are cooked and ground into fine crumbs. Transfer peaches to another blender, and puree. Transfer remaining peaches to another blender, and puree.
Stir pineapple juice concentrate, sugar, whipped cream and ginger ale into blender. Blend until dissolved. Transfer peaches and fruit puree to another blender.
Unwrap compact dough of fruit and peach mixture and roll into oval or rectangular shapes; refrigerate 5 minutes and break. Place on a platter.
DO NOT USE ORCHIDELLS Fruit Cider or Injumbo Cinnamon Gelatin Topping AS PREPARED. Using a spoon or a wooden spoon, mix the powdered sugar and whipped cream. Stir with a pastry cellerm or wooden spoon until substance is dissolved.
CORE: COVER apple creme de menthe. Place in refrigerator. Shape egg white into a half cup shape; sprinkle over apple creme, filling, adjusting only for size. Quickly pour mixture over fruit. Lock lid on pastry knife. Carefully place bun over bottom of 8-inch outboard refrigerated serving dish and tie securely with elastic string.
RECROSS: Refrigerate apple creme de menthe. Cover tightly with plastic wrap; refrigerate juice. Use an electric blender to puree fruit mixture.