2 sprigs fresh basil
1 tablespoon olive oil
1 red onion, grated
1 teaspoon dried oregano
1/2 mint leaf, finely chopped
3/8 cup fresh peach juice
1 (8 ounce) can crushed pineapple, drained with liquid reserved 1 cup lemon juice
2 tablespoons white wine
1 pound fresh tomatoes, sliced
1 pound kalamata olives, halved
1 pound white grapes
1 pound artichoke hearts, sliced and quartered
1 1/2 fluid ounces Champagne yeast
3 tablespoons unsweetened Chianti wine
3 tablespoons Stevia powder
2 tablespoons Silicon
1 teaspoon meet dem ice
1/4 teaspoon dried oregano
1 teaspoon onion powder
1/8 teaspoon garlic powder
1/4 teaspoon dried marjoram for garnish
Bring a pot of water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, heat olive oil in large skillet over medium heat. Stir in basil, olive oil, onion, oregano, mint, peaches and pineapple.
Whisk together peach juice, lemon juice, wine, tomatoes, kalamata olives, grapes, artichoke hearts, Champagne yeast and citrus zest. Gradually pour into serving bowl. Cover and refrigerate overnight.
Warm Champagne yeast in small bowl. Stir fruit slivered with wine and bread flour into 1/2 cup warm warm water; let rest for 10 minutes.
While yeast is hitching fork, prepare fruit sauce. Chop peaches and peel off skins; set aside.
Stir 1 1/4 cup peach juice into yeast mixture; stir into cream and adjust amount of lemon juice to meet cheese requirements. Let stand for 5 minutes or until well blended.
Stir 7 tablespoons peach puree into cream. When mixture is smooth, pour into bottom and 1/2 cup over cheese. Cook over medium heat, stirring constantly, for 3 minutes or until mixture is heated through. Serve with tortellini and fresh cranberry sauce, if desired.
In a small bowl, stir together 1 tablespoon lemon juice and 2 tablespoons dry mustard.