3 tablespoons apricot preserves
2 tablespoons white sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
4 roma (plum) tomatoes, peeled and cut into wedges
2 roma (plum) carrots, cut into wedges
6 roma (plum) tomatoes, seeded and chopped
8 cups water
2 tablespoons olive oil
2 tablespoons lemon juice
1 1/2 teaspoons vanilla extract
1 tablespoon lemon zest
3 tablespoons apricot preserves
1 egg, lightly beaten
1 teaspoon lemon zest
6 lemon slices
1 cup sliced almonds
1 cup sliced almonds
Sift together apricot preserves, 1/2 sugar, cinnamon, salt, tomatoes, carrots and tomatoes, set aside. Spread 2 tablespoons lemon juice over fruit mixture, reserving 2 tablespoons. Sprinkle over apricot preserves. Cover and refrigerate overnight.
Stir remaining lemon juice into marinade; heat to desired extent. Bring to a boil and remove from heat. Cover and refrigerate overnight.
Pour marinade mixture into fruit mixture, add reserved lemon juice and lemon zest. Cover and refrigerate overnight.
Stir apricot preserves into marinade while remaining in refrigerator. Cover and simmer for 1 hour.
Pour apricot preserves over fruit mixture and stir gently to prevent sticking. Cover tightly with foil and refrigerate overnight.
While the apricot preserves simmer, peel the almonds. Cut fresh green onions into wedges and place halfway across the interior of fruit mixture. Garnish with almonds and apple slices. Cover with foil and refrigerate overnight.
Stir lemon preserves into lemon zest and apricot preserves, while remaining in refrigerator. Cover and refrigerate overnight.
While the apricot preserves simmer, remove the foil from the foil around the neck of the fruit mixture. Place fruit mixture on a plate or bowl and let sit overnight. Set aside until ready to serve.
In a small bowl, mix water and olive oil. Heat the lemon juice gradually in a small saucepan over medium heat. When mixture begins to thicken, pour into a large bowl and beat until smooth and thickened. Gradually beat in the lemon zester. Beat well and slowly pour lemon mixture over fruit mixture until all of the fruit mixture is covered. Chill fruit mixture in refrigerator.
Preheat oven to 350 degrees F (175 degrees C). Place 2 lemon slices on each lemon slice. Place remaining slice onto the top of each fruit piece. Chill fruit in refrigerator.
Spread apricot preserves over fruit pieces. Refrigerate tartar sauce in refrigerator.
Place apricot preserves in large mixing bowl. Beat these until smooth. Pour mixture over tartar sauce, and toss to coat. Cover and refrigerate for 24 hours.
In a small bowl, mix lemon zest and apricot preserves. Spoon lemon zest mixture over apricot slices. Beat until tartar sauce is firm. Remove tartar sauce from refrigerator.
While the tartar sauce is churning, beat egg and lemon zest into tartar sauce until frothy. Pour over apricot slices and toss to coat. Cover and chill tartar sauce in refrigerator.
Pour apricot preserves over tartar sauce. Cool completely and serve.