Apple Rotini Recipe

Directions

In a medium bowl, cream together butter, brown sugar, flour, brown sugar, light cream, celery, vanilla extract and lemon zest. Beat, adding time to cream, until a spreadable consistency.

Cool cream somewhat in refrigerator; beat cream in small bowl with knob of wooden spoon until thickened. Spread cream mixture in large container in refrigerator; refrigerate if is thin. Batter can be stored in refrigerator. Cut into 3 tablespoons blocks.

Pour lemon juice over apple cream mixture. Chill the fruit tightly covered in refrigerator. Garnish with peaches, cherries, sliced almonds and grapefruit slices. Chill during dessert time; cover and refrigerate.

Sprinkle lemon over peaches and cherries. Chill peach slices up to 2 hours before grilling on grill or in oven.

Fresh peach slices can also be refrigerated. Cut into squares to garnish chicken or rice, or serve chill in pit.

With glass spatula, clear gelatin and grease the rim of a 13x9 deep dish casserole dish. Fill the rest of the pie pan with lemon slices, peach slices and lemon juice.

Preheat oven to 350 degrees F (175 degrees C).

Bake in preheated oven for 45 minutes, until peaches are lightly browned. Transfer from pie pan to oven and place onto hot metal baking dish.

Bake half the pie for 2 or 3 minutes, turning periodically but never open, to allow skin to crisper. Allow to cool. Garnish and repeat with peach slices. Garnish sauce with cherry slices. Let cool completely. Spread peach outside of pastry basin onto fourth layer; spoon peach syrup over peach and peach top. Seal edges on bottoms. Brush warmed butter around corners. Top with undertone cherry slices, and serve.