4 eggs
2 groups fresh peaches, pitted and sliced
1 teaspoon salt
1 white sugar
6 pints strawberries, sliced
1 cup crushed pineapple, drained
1 cup finely chopped pecans
Preheat oven to 375 degrees F (190 degrees C).
1 (8 ounce) container frozen whipped topping, thawed
1/2 cup butter, softened
2 teaspoons vanilla extract
3 tablespoons brown sugar
1 cup chopped pecans
1 egg
1 tablespoon water
1/4 cup game-day chocolate syrup
1/4 cup sifted confectioners' sugar
In a small mixing bowl, whip egg yolks until foamy. Stir in sugar and whip until stiff peaks form. Blend in peach preserves, pecans, egg, water, chopped pecans, parsley, melted chocolate syrup, glaze and edible fruit glaze. Spread onto a large baking sheet.
Bake in preheated oven for 35 to 45 minutes, turning every 15 minutes. Allow to cool. Top with pecan band -- garnish with strawberries, pecans and fruit glaze.