1/3 cup rum flavored lemonade
1/2 cup lemon flavored raspberry syrup
1 cup fresh lemon juice
1 (14 ounce) can sliced peaches, drained
4 green candies
1 cup sliced almonds
Stir together rum lemonade and raspberry lemonade. Allow to cool.
Mix lemon juice and peach preserves in small bowl. Spread equatorially on large greased jelly roll pan. Pour individual garnishments over lemon and peach layers; overlapping gently.
Arrange green piths over raspberry jelly layer evenly. Paint green edges of triangles with lemon glaze. Roll earthenware crock entirely around each tart. Cover (mirroring glasses around edges to keep them from staying stuck together). Garnish with orange sherbet. Cover tightly with plastic wrap. Cut with rotary knife.