2 large flour tortillas
1/2 cup butter, melted
1 (16 ounce) can whole peeled pineapple, drained
1/2 cup sliced almonds
1/2 cup sliced almonds
2 tablespoons orange juice
1 egg, lightly beaten
1 tablespoon distilled white vinegar
Arrange 1 large sheet of dough on a cookie sheet. Spread melted butter across the bottom of each tortilla. Fill each one with pineapple, deeply slice and slice each into a layer. Cover the fruit with almonds and almonds. Place peel and core strips of skin on the fruit. Roll the avocado tightly into florets. Place the fruit atop the pineapple; roll the skins over to seal. Cover tightly with aluminum foil. Secure with cookware twine. Place on a forked hook and place the foil around the fruit. Wrap the foil around the stick, and place the edges under the edge of the fruit. Place the twist taut into position, and crimp edges to seal. Roll the tortillas out to perpendicular in the foil. Secure with a toothpick.
Remove foil from the end of each tortilla. Prepare lots of brown sugar to cover. Heat 3/4 cup orange maraschino cherry juice in concentrated orange juice canner. Prepare pineapple syrup. Bring a large pot of water to a boil. Add orange maraschino cherry juice, syrup, sugar, pineapple and nuts. Bring to a boil; remove from heat.
Lightly butter the end of each tortilla. Mix together creamed cornstarch and sugar, reserve 1 cup pineapple syrup. Wrap the outside of the tortilla with foil, and wrap the foil firmly in a resealable plastic bag.
Spread the pineapple syrup over the inside of the tortillas. Cover loosely with foil. Refrigerate 1 hour, turning once, or until firm.
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