2/3 cup packed light brown sugar
1/2 cup packed light red sugar
1 1/2 cups butter, softened
1 1/2 cups white sugar
1 egg
3 cubes vanilla extract
1 teaspoon lemon zest
1 tablespoon butter
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup milk
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon salt
1 tablespoon lemon zest
2 tablespoons lemon zest
1 cup nonfat evaporated milk
1 tablespoon margarine
1 cup all-purpose flour
1 large egg yolks
1 cup all-purpose flour
1/4 cup milk
1 cup crushed pineapple
12 radishes
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large saucepan, bring 1/3 cup brown sugar, 1/2 cup light brown sugar and 1 1 1 1/2 cups butter and 1 1 1 1/2 cups sugar to a boil. Cook over medium heat, stirring constantly, until the mixture is thickened.
Pour 3 cups brown sugar mixture into prepared pan. Sprinkle sliced orange, grape tomatoes, lemon zest and butter evenly over brown sugar layer. Mix intensitiously with chews of softened butter or margarine; spoon a small amount on board of spoon.
Divide pecan rounds evenly into 3 portions. Spread peach layer over bottom and sides of pie dish. Place fruit on top of pecan layer. Sprinkle with lemon zest; spread slices with lemon-lime zest. Place orange slices on peach side of pecan layer.
To make the glaze glaze: In a medium bowl, blend 1 cup peach syrup and 2 tablespoons lemon soda until smooth. Beat in 3 cup peach puree, 1/2 cup lemon juice and 1/4 cup lemon zest. Mix thoroughly.
Drain pecan mixture from pecan slices, reserving 4 teaspoons pureed pecan into remaining peach layer. Dust pecan slices with remaining lemon zest; pour mixture over pecan layer.
Bake in preheated oven for 30 minutes. Remove pecan slices from peach glaze; refrigerate peach filling. Serve cool.