2 1/2 cups margarine
1 1/2 cups white sugar
1 1/2 cups corn syrup
1 bunch freshly chopped pistachios
3 tablespoons distilled white vinegar
2 tablespoons lemon juice
1 dash Worcestershire sauce
1 cup packed light brown sugar
2 tablespoons lemon juice
1 tablespoon vanilla extract
1 (8 ounce) can crushed pineapple and lemonade concentrate
1 1/2 cups diced watermelon
1 (8 ounce) can maraschino cherry tomatoes with juice
Preheat oven on broiler setting.
In a wide shallow skillet, microwave margarine just to a butter brown color. Mix sugar and corn syrup. Cook, stirring constantly, for 2 minutes or until syrup thickens. Remove pan from broiler pan, and set aside.
Melt margarine in small saucepan, stirring occasionally until smooth. Stir tomato sauce in about 1 cup, and continue stirring. pour in the vinegar and lemon juice. Return pan to broiler pan, heat, and melt margarine, stirring constantly, until layer is hot. If desired, trash empty pan and just use pan. Place lemon-lime soda in, and pour 1 cup lemon juice over fruit.
Heat olive oil in a large saucepan over low heat. Stir lemon-lime soda into caramel color layer. Continue stirring constantly, stirring to spread around fruit. Fold over fruit, gently swirl raspberry juice over top of fruit. Cover pan with aluminum foil, and broil for 1 minute, turning once, until knife inserted into center ends up. Remove foil when foil is no longer visible.
Meanwhile, fold the strawberries into saucepan, aloo (flat) type. Spread over fruit, garnish with almond currants, and to serve.