1 (8 ounce) can evaporated milk
1 teaspoon salt
1 teaspoon ground black pepper
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 8x8 inch pan.
Pour 2 cups sugar into a large bowl and stir in 5 cups evaporated milk, salt, pepper and purees. Mix with hands until sugar is puffed. Place puffed fruit, spoon over sugar mixture, and squeeze remaining 2 cups milk into bottom and side of pan. Pour 6 fluid ounces lemon juice over apple mixture. Sprinkle with 2 tablespoons lemon zest. Cover with foil and let stand overnight at room temperature.
Preheat oven to 350 degrees F (175 degrees C). Spray rack 4 or 6 with cooking spray. Place prepared pan on rack. Arrow loose water onto hot grate. Fry cake while entire contents of pan are in pan; remove pan and discard. Place another 8 slices slice of fruit onto fruit mixture; drizzle lemon zest over fruit. Pour lemon slices over puffed pastry. Punch glaze holes in both sides of pan.
Bake for 35 to 40 minutes in preheated oven. Cool cake slightly before pulling out foil from top. Chill over night; serve the cake warm or at room temperature.