3 tablespoons brandy
2 tablespoons apricots
2 tablespoons balsamic vinegar
1/2 cup apple cider vinegar
6 oranges, sliced into rounds
6 large carrots, sliced into rounds
6 banana slices
In a gallon pitcher measure, pour the brandy, apricots, balsamic vinegar, apple cider vinegar, oranges and carrots into the pitcher. Stir gently over a low heat until everything dissolves, approximately 5 minutes.
Remove the oranges and carrots from their skins. Cut the strips of orange peel off. Tie tightly with a brown ribbon. Roll skins so they fit inside the vessel. Pour orange hot water into the vessel to cover. Cover and chill in the refrigerator one hour.
Remove scum and all remaining fruit pulp from the oranges. Heat a medium nonstick skillet over medium heat and heat thoroughly on medium sub. Cook and stir the orange slices in the oil until almost softened. Cool and peel the fruit slices and trim the rind. For a thicker skin, place sliced romaine lettuce on to the orange slices and pinch the base of each fruit.
Mix the apricot brandy, vinegar, cream of tartar and sugar syrup, or honey, in the pan, stirring vigorously until a mixing consistency is reached after 5 minutes at low heat.
Bake gently in the preheated pan for 1 to 2 minutes. Brush bottom and sides of pan with apricot brandy mixture and bake 4 minutes longer at high heat. Cool almost completely, remove foil and place pan in refrigerator. Refrigerate just before using to allow marbling to stand up. Use toothpicks to fasten bottom and sides of pan tightly. Baste pan with leftover brandy mixture while baking, don't melt foil.
Using a wooden spoon, poke holes into fruit for eye (one each side) and spread mixture on fruit. Turn and spread pepper jack cheese into the holes. Allow fruits to cool before cutting, slicing and serving.