1 (11 ounce) can sliced peaches, drained
2 cups fresh onions, chopped
1 (4 ounce) can sliced strawberries with juice
1 cup chopped pecans
2 cups chopped tomatoes
1 cup chopped red cabbage
1 cup chopped celery
1/4 cup chopped fresh mint
1 (5 ounce) can crushed pineapple juice
1 limes, garnish
salt to taste
ground black pepper to taste
3 cloves garlic for garnish
1 teaspoon vegetable oil
Place peaches, onions and strawberries in bowl. Heat 1 (1 ounce) can of rum in a small saucepan, stirring until smooth. Pour in pecans and tomatoes. Season with garlic, pineapple juice, juice, lemon juice and salt. Bring to a simmer.
Slowly pour in orange juice. Cover and cook 15 minutes; stir in carrot, celery, fruit and chopped pecans. Place squash, onion and parsnips over to reduce scattering. Heat 3 to 4 tablespoons oil in skillet over medium heat. Fry carrots and celery in oil until golden brown. Remove from skillet and set aside.
When peaches are tender, season with salt, pepper and minced garlic. Heat 2 cups wine and oil in medium skillet; add carrots and celery. Combine pecans, tomatoes and sugar, stirring until thickened. Stir in pineapple juice, lemon juice, pineapple and salt and pepper. Fill remaining 1 to 2 tablespoons of pan with gelatin and pour over hot peaches. Cook 15 minutes, stirring occasionally. Remove from heat.