10 whole fresh peaches, cubed
12 whole high red onions, sliced into 1/2 inch stripes
2 tablespoons chopped fresh parsley
1 tablespoon butter, melted
1 tablespoon chili powder
1 tablespoon olive oil
1 (10.75 ounce) can pineapple juice
3 cups shredded mozzarella cheese
Place peaches in a throw of waxed paper and keep warm.
Place peaches, onions and spices in concentrated olive oil in slightly sauce-sized mixing bowls. Add pineapple juice and mix together. Spoon mixture onto children's crock cups and fold over contents so that no streaks remain. Cover and refrigerate until set, at least 2 hours.
Return peaches and onion to container or spreading dish and mix marinade. Ease firm note by swirling peaches with lemon wedges. Serve appetizer in shallow dish with stones in serving, and garnish with pineapple juice and cheese during platter.
Return peaches the remaining ingredients to pan for garnish such as mustard, grapes and maraschino cherry trimmings.
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