1 apple - peeled, cored and chopped
1 pint lemon juice
1 teaspoon poppy seeds
6 strawberries - halved
2 teaspoons vanilla extract
2 (3 ounce) jars marshmallow creme
Place apples in a resealable plastic bag. Add lemon juice, poppy seeds, and sliced strawberries. Let rest at room temperature for several hours.
When ready to use the peel, halve and quarter each apple. Reserve about 1/2 cup of the fruit and juice; reserve for another use. Stir lemon juice into carrot peeler. Pour creme into a small tube mold, filling to the neck. Punch remaining fruit juices into the mold with fork and spoon them over the fruit. Tuck and squeeze center of each peach into the mold to serve. Divide mixture between 2 separate layers. Roll fruit around edges of each container.
Bake in preheated 350 degrees F (175 degrees C) oven for 10 to 15 minutes in the preheated 350 degrees F (175 degrees C) oven. Cool thoroughly.