4 cups boiling water
1 (8 ounce) can sliced peaches, drained
2 (8 ounce) cans blueberries, drained
1 3/4 cups boiling water
1 pound frozen blueberries, thawed
2 tablespoons lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
6 eggs
1 cup butter
1/2 teaspoon lemon zest
1 (28 ounce) can roasted red peppers, drained
1 cup chopped fresh parsley
1 cup sliced bacon
1 empty red onion
1 cup raspberry preserves
In a medium saucepan, bring boiling water to a boil. Add all peaches and water to boiling; boil for 1 minute. Remove from heat and stir in blueberries, blueberries, boiling water, orange juice, lemon zest and lemon zest. Stir in eggs and lemon zest; cook, stirring, for 2 minutes.
Stir melted butter, lemon zest, lemon zest, vanilla extracts and flour into peach mixture; stir until well blended. Adjust butter mixture to desired consistency. Cool mixture.
Stir cauliflower mash into peach mixture; cook for 2 minutes or until smooth. Season with lemon zest, lemon zest and lemon zest. Blend ricotta cheese into peach mixture. Sprinkle bacon over top of dish. Pour raspberry preserves over dish. Serve chilled.