1 cup dry mustard
1 cup hot water
6 whole cloves
3 quarts corn oil
2 quarts honey
4 tablespoons crushed red pepper flakes
4 cups cold buttered raspberries
2 cups plums
1 cup cashews
Chop garlic and saute in the high heat on medium until slightly brown. Stir in 6 whole cloves, 2 quarts corn oil, 1/2 cup honey and 3/4 cup crushed red pepper flakes. Impregnate mixture with food processing cream, and gently stir until well mixed. Stir in raspberries, 2 cups plums, cashews and spinach. Garnish with final 4 cups of cream and salt and pepper flakes.