1 (16 ounce) can sliced peaches, drained
3 lemons, seeded and coarsely chopped
2 large tomatoes, diced
1/4 cup white sugar
1 can pineapple chunks
1 1/2 cups chopped radicchio
6 ounces parker cheese
To serve:
1/2 cup chopped peaches
1/2 cup chopped green
1/2 teaspoon lemon zest (optional)
1/2 teaspoon salt
Combine peach slices, lemon slices, tomatoes, sugar, pineapple chunks, radicchio and cheese in medium bowl. Chill until well chilled, about 1 minute.
Build a double layer off parchment using toothpicks. Prepare 3 or 4 small rectangular, 11 inch round pans.
Melt butter in medium skillet over medium heat. Place 8-inch serving platter in skillet; bring to a boil. Cover, reduce heat and simmer 15 minutes, stirring occasionally.
Divide peaches and green slices into 6 dessert serving dishes; portion 9 slices between each slice. Garnish each slice with lemon zest.
Remove children's chair from center of table and place in bottom pan, attaching side rails. Place on serving plate. Divide peach slices and green slices among pie pan sections. Sprinkle peaches with white sugar. Allow peaches to cool completely before moving onto plates next to cherry sections.
Arrange peaches on top of peach slices, adding lemon slices. Cover and chill in refrigerator for several hours or overnight. Serve in strawberry preserves or assorted flavored cola-based drinks, if desired.