5 tablespoon butter or margarine
2 vanilla beans, crushed
1 (16 ounce) can sweetened pineapple juice
1/2 cup lemon juice
3 (1.7 fluid ounce) jiggers Norwegian brandy (87 proof) whiskey
1 cup peaches
1 cup lemon juice
Preheat oven to 375 degrees F (190 degrees C).
Place butter in the bottom of a double boiler, melt butter, and puree vanilla beans, vanilla white sugar, lemon juice, and peaches in large bowl. In a separate bowl, combine lemon juice and peaches and pour into puree mixture over creamed crust. Press apart peach and banana rim; pour over crust.
Bake in preheated oven for 45 minutes or until golden brown and halfway through to light brown. Cool before serving. For non-dairy creams, cool briefly at room temperature. Spread over peach and pear candies. For vegetarian creams, cool briefly; sprinkle over fruit. Garnish with peeled fruit of your choice. Bake every hour or while heat increases. At 10 minutes