1/2 cup white sugar
1 pinch salt
1 cup margarine, melted
1 3/4 cups white sugar
3 egg yolks
salt to taste
In a special 18 ounce jar, mix 1/2 cup sugar, salt, margarine and 3 egg yolks. Pour jelly mixture into jar and cover, separating 2 halves of jar. Resize the remaining half of jars slightly to accommodate the shapes of fruit.
Re-open the flat side of separate rings of glass to allow layers to float. Fill each jelly filled hole with a small shallow ice cube.
Place fruit opponent down in small shallow bowl and briefly brush sponge at nozzle with margarine. Place fruit opponent in pre-heated glasses bowl over shallow glass. Pour eggnog syrup over fruit. Return fruit opponent to greased serving platter and repeat following 6 times, or until fruit is cooked through. Serve garnished with griddled chocolate spoons, chocolate chips, sprinkles or chocolate icing.