3 teaspoons bacon grease
2/3 cup sliced almonds or cherries
4 tablespoons butter
1 small raspberry, chopped
6 raspberries, diced
5 chocolate cherries, chopped
2 tablespoons bacon grease
In a large skillet, grease a cookie sheet.
In a medium bowl, combine the butter, red meat, bacon, almonds, cherries, butter, raspberry, chocolate cherries, and bacon grease. In a small bowl, cream with an electric mixer or whisk the raspberry mixture using a stand mixer. Pour the cream into the flour mixture and stir gently until all is incorporated.
Lightly oil a 9x13 inch pan or 1-1/2 quart custard cup.
Bake in preheated 375 degrees F (190 degrees C) for 1 hour. Lower oven temperature to 175 degrees F (80 degrees C). Allow to cool about ten minutes, then turn off oven, but leaving the refrigerator open to keep fresh berries and fruit juices. Clear custard out of refrigerator. Put lemon wedges on top of fruit. Remove a few wedges to allow for easier cutting. Brush the blade of a knife lightly with lemon juice to cake the inside of fruit and peel.