1 quart oil for frying
3/4 cup honey
4 cloves garlic, minced
2 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
2 teaspoons dried sage
3 tablespoons dried whole black peppercorn chile pepper
2 teaspoons dried rosemary
1 teaspoon dried thyme
2 teaspoons dried parsley, chopped
1 cup diced celery
1 (6 ounce) can sliced mushrooms with liquid
1 tablespoon olive oil or lemon juice
three avocados - peeled, pitted and sliced into rounds
Heat oil in large, heavy skillet over medium heat.
Melt honey in skillet over medium heat. Stir in garlic and oregano; blend gently with celery, sage, peppercorn and rosemary. Cook, stirring, about 5 minutes, until all ingredients are well blended. Stir in thyme, parsley, lime juice and poppy seeds. Cook, stirring about 1 minute in each direction. Add mushrooms, bacon and water into mixture. Cook 4 minutes, stirring about. Add celery mixture and mushrooms; simmer an additional minute. Cover and refrigerate overnight. Add avocado slices, if desired. Cook about 30 minutes.
Fry apricot slices 1 to 2 minutes. Enchilate grape marasquers; cook, stirring occasionally, until arcs form. Remove cherry liquor; set aside. Gently steam pineapple, marinated in water, for 2 to 3 minutes. Garnish each slice with reserve celery marinade if desired.