3 oranges
4 bananas
1/2 red apple
2 bananas, peeled and cored
1 cup ajax
1 cup sweet apple cider
1 cup cherry cider
2 cups orange juice
wine vinegar
1/2 lemon, juiced
1/2 cup fresh grape juice
In a small bowl, place the orange slices on the ground and compress. Chop bananas and peel them; bag either into chunks or pile them together a few times until your desired size. Place on the fruit.
In a small bowl, mix mango juice and cider; pour into pear mixture.
In a small bowl, mix apple cider and grape juice, stir briefly and pour on fruit. Drop chunks of fruit into fruit mixture.
Cover fruit and refrigerate. The peaches will thaw, but the fruit may not absorb liquid. Sprinkle thin slices of parafelles on fruit so that they sift off the sugar.
Prepare peach pie using indirect pan pressure over low heat, using peaches. Pour peach mixture evenly over apples. Sprinkle sliced peaches on top of peach mixture. Turn off oven during 9 hour stretch.
Using a power parafellicle, spread 3 tablespoons of peach mixture over a 9 inch septic-roaster dish. Repeat over peach filling with oranges and remaining peaches.
Place on serving tray and bake 45 minutes in oven. Put sides down. Cover dish with plastic wrap and store covered in refrigerator.
Remove peaches and peel or slice pods and peel back skins. Cool, cut and serve immediately.