| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy |
Italian |
Desserts, Italian, Fruits |
12 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter |
| 1/4 |
c |
Sugar, confectioners |
| 1 |
c |
Flour |
| 2 |
tb |
Peach jam; melted |
| 1/4 |
lb |
Cream cheese |
| 1/2 |
c |
Whipping cream |
| 1 |
ts |
Orange rind; grated |
| 6 |
|
Peach; peeled, pitted and sl |
| 2/3 |
c |
Orange juice |
| 1/2 |
c |
Peach or apricot jam |
| 2 |
tb |
Cornstarch |
| 2 |
tb |
Sugar, brown |
| 1/2 |
c |
Whipping cream |
|
|
Sugar |
|
|
Shared by; Sharon Stevens |
|
|
Fidonet HOME_COOKING echo |
INSTRUCTIONS
CRUST
FILLING
GLAZE
GARNISH
In food processor or in bowl with pastry blender, combine butter, icing
sugar and flour until mixture holds together when pressed with fingers. Pat
into 12 inch pizza pan; prick all over with fork. Bake in 350F oven for
15-20 minutes or until lightly browned; let cool.
FILLING: Brush crust with melted jam to seal. In bowl, beat together cream
cheese whipping cream and orange rind; spread over crust. Attractively
arrange peach lices on top.
GLAZE: In small saucepan, blend together orange juice, jam, cornstarch and
brown sugar; cook, stirring constantly, until boiling, thickened and clear.
let cool slightly; spoon over peaches.
GARNISH: Whip cream; add sugar to taste. Using pastry bag or spoon, pipe
around edge of pizza. Makes 8-10 servings.
Origin: Canadian Living cooking collection: Great Desserts
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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