2 quarts sliced avocado
1 1/2 cups white sugar
1 teaspoon dry lemon rind seasoning
1/2 teaspoon prepared mustard
3 tablespoons lemon juice
2 tablespoons milk
1 tablespoon lemon zest
1 tablespoon lemon zest
3 tablespoons unflavored gelatin
4 teaspoons distilled white vinegar
1/4 teaspoon lemon juice
2 tablespoons white sugar
1 quart vanilla or other fruit juice
Place avocado in large bowl; toss peach slices with lemon zest and lemon zest. Drizzle remaining lemon zest over avocado in plastic bag. Pour into pie crust. Store at room temperature 12 hours; drain.
Meanwhile, top off lemon rind with lemon juice, milk, lemon zest and lemon zest. Chill lemon rind in refrigerator 6 hours (6 hours for a 9 inch or larger pie). Remove rind from refrigerator; stir lemon zest into lemon rind. Stir lemon zest into lemon rind. Refrigerate remaining liquid until chilled. Spread gelatin over peach slices before filling; beat until stiff; chill.
Frost and frost remaining peach slices. Place drizzled lemon rind mixture over liquid. If desired, garnish with fruit of your choice.
For the raspberry syrup: In a small bowl, melt butter and syrup in sterilized metal bowl over low heat. Stir in raspberry preserves. Pour mixture over whole filling and refrigerate overnight.
⭐ ⭐ ⭐ ⭐ ⭐