Jewel Fruit Tortes Recipe
Ingredients
| Apricot preserves | 1 Cup (16 tbs) | |
| Pear | 1 Can (10oz) | |
| Peach | 1 Can (10oz) | |
| Mandarin oranges | 1 Can (10oz) | |
| Pineapple slices | 2 , canned | |
| Sponge-cake layers - 1 pkg (11 oz) | ||
| Orange juice | 6 Tablespoon | |
| Maraschino cherries | 2 | |
| Almonds | 1 Can (10oz) | |
| Whipped cream or frozen whipped topping | ||
Directions
MAKING
1 In a small saucepan, place 1 cup apricot preserves; cook over low heat until melted.
2 Meanwhile, drain pears, peaches, oranges and pineapple well.
3 On a serving plate, place each sponge-cake layer .
4 Prick the surface gently using a fork.
5 Sprinkle each layer with 3 tablespoons orange juice; then brush top and side with some of melted preserves.
6 On each layer, arrange 3 peach halves alternately with 3 pear halves.
7 In the center, place a pineapple ring, cut into 4 sections and decorate with cherry.
8 With orange sections, fill spaces between peaches and pears .
9 Around edge of each layer, press 1/2 cup toasted almonds.
10 Glaze the fruit with remaining preserves.
SERVING
11 Serve with whipped cream; garnished with grapes.
1 In a small saucepan, place 1 cup apricot preserves; cook over low heat until melted.
2 Meanwhile, drain pears, peaches, oranges and pineapple well.
3 On a serving plate, place each sponge-cake layer .
4 Prick the surface gently using a fork.
5 Sprinkle each layer with 3 tablespoons orange juice; then brush top and side with some of melted preserves.
6 On each layer, arrange 3 peach halves alternately with 3 pear halves.
7 In the center, place a pineapple ring, cut into 4 sections and decorate with cherry.
8 With orange sections, fill spaces between peaches and pears .
9 Around edge of each layer, press 1/2 cup toasted almonds.
10 Glaze the fruit with remaining preserves.
SERVING
11 Serve with whipped cream; garnished with grapes.
Chef
