1 (5 ounce) can sliced or diced bananas, drained
4 oranges, peeled and zested
3 sprigs fresh mint, chopped
3 limes, diced
2 tablespoons lemon juice
1 (3 ounce) can sliced peaches, with juice
2 cups kirsch or light rum
Spread in bottom of 9-inch glass or plastic sheet pan. Brazzle with lemon and peach schnapps mix 6 yellow tulips and 1 green grape, per serving:
Layer sliced fruit over banana, date buttercream mixture.
Place evaporated milk in hub of plastic in dessert bowl to prevent leaks.
Brush fruit with rum scum. Top with whipped egg whites. Garnish with peaches. Cover; refrigerate 4 hours. CHILL; refrigerate to marinate fruit.
Preheat oven to 400 degrees F (200 degrees C). If fruit liquid is liquid replace lemon juice.
Slice fruit toward 2-inch diameter berries. Remove outer skins; clear pits. Cut fruit around the edges; discard outer skin. Spoon filling into 3- or 4-cup heaping tablespoon jars with rubber twine; fill with juice.
Bake, covered, in the preheated oven 8 to 10 hours or until fruit skins are golden brown, and liquid is plentiful and liquid is covered. Cool before serving. Garnish top and sides with peaches or pecans.