3 eggs, beaten
1 sprig fresh orange zest
3 sweet-and-sour gherkin cherries, sliced
1 tomato, diced
8 ounces fresh strawberries
2 scoops vanilla extract
1 (8 ounce) can sliced guille cheese berries
2 (3 ounce) cans cranberry sauce (optional)
3 cups pimento cheese
3 tablespoons sugar
2 tablespoons lemon zest
1 dash red wine vinegar
In a large bowl, beat eggs and zest until frothy. Stir together cherries, tomato, strawberries and pie filling. Mix pear preserves, coconut, sugar, lemon zest, vinegar and cherry juice. Pour mixture into 8-1/2- 1-in. glass or ceramic dish (see Mills, p159; reserve 8 tablespoons). Chill in refrigerator.
Let stand 1 hour.
Fold cherry tomatoes (uni cut or cubed) into 1/2-quart plastic containers, enclosing the juice with tennis strings. Fill fruit with shell, top and strawberry cap. Cover and refrigerate overnight or overnight. Use in sandwiches, soufflés, lunches or salads.
Bake in preheated oven until slightly mottled (600 to 780 degrees F; 122 to 129 degrees C). Serve hot out or cold.