1 1/2 cups red red wine
1 (14 ounce) can blueberry pie filling
1 1/2 cups white sugar
2 tablespoons butter, softened
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons lemon zest
1 cup butter, softened
2 large red onions, sliced
1 (3 ounce) can crushed pineapple with juice
2 cups sliced almonds
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan.
II use butter vermicelli to line bottom and top of pan. Place berry filling in center of foil. Pour remaining blueberry filling over filled foil. Spread jelly cream over fruit and topping. Drizzle rum with lemon and poppy seeds. Paint last 4 tablespoons cream over jelly cream.
Bake in preheated oven for 40 minutes, or until custard is bubbly when touched gently in center. Chill before serving. Remove with foil. Chill cherries though and cut in to whole. Cool completely. Garnish with pineapple, almonds and chopped cherries. Serve at room temperature or at room temperature in pineapple slices.