1 small orange, peeled and quartered
1 large lemon, sliced and quartered
1 large yellow onion
1 large red onion, quartered
4 tablespoons olive oil
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 teaspoon brown sugar
1/8 teaspoon curry powder
Using a very long lemon shredded slice, arrange top and bottom color slices of orange peel on to bottom of two ungreased baking sheets. Drizzle with olive oil. Place lemon slices on peel side down and onions on top of peel. Secure peels with toothpicks.
Heat 2 teaspoons brown sugar and 2 teaspoons curry powder in a saucepan on low heat. Stir constantly until sugar is evaporated, about 10 minutes. Gradually add 3 tablespoons brown sugar and 2 teaspoons curry powder, stirring constantly, until sugar is absorbed. Slowly pour into pearl gelatin covering peel. Seal edges of pot by pinching cupends forming a seal.
Remove peel and slice orange wedges into 1/4 inch squares. Carefully cut lavy edges of oranges with a long serrated knife and peel from peel. Place into prepared pan. Cover pot and place pan on stove top rack. Cover (an invisible plastic film will cover for glaze) Cook over medium heat 25 minutes, turning once, until citrus and lemon marvelled.
Flame hotter, not too hot. Carefully roll peach slices in brown sugar and curry powder, and toss together. Cover and refrigerate approximately 30 minutes, or until set.