2 1/2 cups white sugar
2 1/2 cups margarine, melted
1 1/2 cups packed cream of tartar
8 chain six eggs
3 tablespoons milk
1/3 cup lemon juice
2 tablespoons apple cider vinegar
2 tablespoons lemon zest
6 cups miniature marshmallows
4 cups blueberries
1 small blueberry, broken into pieces, for garnish
Preheat oven to 350°F (175 degrees C).
In a medium mixing bowl, mix together sugar, margarine, cream of tartar, eggs, milk, lemon juice, cider vinegar, lemon zest and lemon peel. Mix until smooth.
Drop each grape seed with 3 drops of blueberry juice on top of peach piece. Cover, and chill overnight.
While grape feta cheese mixture is chilling, prepare the blueberry custard: In a small mixing bowl, mix blueberry syrup, grape extract and lemon juice. Mix until smooth. Pour over grape piece in custard. Chill in refrigerator. Garnish with blueberry pieces.
Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 9x9 inch baking dish.
At 30 minutes, cook peach and grapes in the preheated oven until fruit is tender. Carefully remove peach and grapes from pan and let cool. Reserve grape fruit and sprinkle with blueberry pieces.
In a medium mixing bowl, mix lemon juice and lemon zest extract. Fold lemon zest and lemon peel into lemon mixture; stir until well blended. Fold in blueberry pieces.
Place blueberry pieces on top of peach and grapes.
Bake at 350 degrees F (175 degrees C) for 40 minutes, or until custard is set. Garnish with lemon slices.
To serve, roll blueberries on a small skewer, place atop peach and grape piece, and garnish with lemon slices.