2 teacakes
1 cup Earl Grey Whiskey
1 1/2 cups chopped pecans
2 cups black tea bags
2 cups hot water
1/2 cup Irish coffee liqueur
In a blender or food processor, puree peach, pineapple, and apricot halves. Combine Earl Grey and tea. Transfer to a cup, and beat vigorously until blended. Dunk through the cup and into a cup or glass measuring cup. Divide peach and pineapple into two dishes; spoon peach mixture over peach and pineapple. Pour cup over peach and pineapple. Arrange peach/platte mixture on top.
Place a heavy wooden spoon at the bottom of the plate. Place a biscuit on top and cover with pecan cup. Refrigerate for 8 hours, stirring nearly every half hour. Return to refrigerator overnight, or overnight to chill.
While peach/platte mixture is still in refrigerator, mix coffee liqueur. Slowly pour coffee mixture into peach/platte mixture, stirring occasionally. Serve chilled.