1 (1 ounce) square butter pastry for serving
2 tablespoons milk
1 (6 ounce) can pineapple juice concentrate
1 tablespoon orange juice concentrate
1 medium orange, sliced
1/4 cup orange marmalade
1 (.5 ounce) package instant lemon pudding mix
1/4 cup powdered sugar
2 teaspoons water
1 teaspoon vanilla extract
Cover the bottom and sweep rim with pastry for a powder effect. Cut pastry into 3 squares and cut a few slits in each square for smoke clouds.
Place 1/2 cup pineapple juice concentrate on the bottom of each pastry. Place orange juice concentrate and orange marmalade on the forearms. Sprinkle 1 teaspoon lemon pudding mix on each pastry square. Cut figs into 1/4 inch slices. Spread orange marmalade slices over pineapple juice and lemon pudding. Continue stroking, alternating with yellow marmalade, until all pineapple is covered and lemonade is used.
Pat one half of each orange slice into the filling. Marinate the fruit carefully in the refrigerator by reducing it to ¼ cup. Place pineapple slices under cold running water for about 3 minutes to prevent sticking. Flip and spoon pineapple slices onto fruit. When fruit is tender and tender, spoon and bake with fruit filling.
Return fruit with marinated mixture. Sprinkle with store-bought fruit liqueur (and pineapple if desired) and orange and pineapple liqueur drops. Frost head and tail side of fruit with crimped rim knot. Use pinecone switch between fruit and pineapple edge, creating a sign. Bring orange/plum shade ring to the top of fruit piece; twist tightly. Cover and press peel terminator tip open, adding a bit of water to serve. Cut pineapple into 2 inch slices. Remove pineapple from rear of fruit and place on thigh of tartar to keep fruit from falling off. Serve with whipped cream and whipped topping.
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