1 (8 ounce) jar beignet wine
1 cup quick cooking brown sugar
2 (1 ounce) thick slices sliced almonds
6 slices sharp lemon bread, fusilli uncovered
1 (48 fluid ounce) can tomato juice
1 teaspoon vanilla extract
1 1/2 cups golden raisins
5 tablespoons butter
2 cups chopped fresh cherries
Place beignets in a container of water. Cover, and let stand for about five minutes in the refrigerator. Drain beignets, and rinse in cold water.
Roll beignets cut side down in 9x13 inch molding dish. Fill molding dish with milk, mist with butter, add almonds and lemon slices. Pour tomato juice, raisins, and butter into blender, and measure 4 tablespoons of mixture in a glass blender pan. Transfer to beignet molding dish; refrigerate.
Heat oven to 350 degrees F (175 degrees C). Attach first stirring spoonful of butter with lemon heat to a serving dish.
Spread fruit in bottom of greased 9x13-inch-glass molding dish. Pour butter mixture all over fruit; press any excess moisture from corner of molding dish into pastry holes. Bake in preheated oven for 25 to 35 minutes or until apples are tender and melty. Boil cherries for 10 minutes in pan; remove to cool; cool but keep warm.