1 large fruit, sliced
1 carrot, cut into 1/2 inch slices
1 onion, sliced
1 small lemon, sliced
2 tablespoons fresh lemon juice
1/4 cup lemon zest
2 tablespoons white sugar
1 teaspoon ground black pepper
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup chopped pecans
5 eggs
1 teaspoon lemon zest
1/4 cup butter
5 tablespoons lemon juice
1/4 cup white sugar
1/2 cup chopped black olives
1/2 teaspoon lemon zest
1/4 teaspoon lemon zest
Combine the fruit, carrot, onion and lemon slices; refrigerate.
Place fruit slices and carrot slices in a medium bowl. Stir lemon juice into fruit mixture with lemon slices and lemon zest. Mix with a slotted spoon, until well blended.
Mix pecans, eggs, lemon zest and sugar with the fruit mixture. Fold in the black olives and lemon zest.
Spread fruit mixture over fruit salad in a 9x13 inch baking dish. Sprinkle with the butter.
Roast in a 450 degree F (220 degree C) oven for 1 hour, or until pecans are set, and pastry is golden brown.