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Ingredients
| Pastry: | ||
|---|---|---|
| 2 | squares semi-sweet chocolate | 2 |
| 1 | baked 9-inch (23 cm) pie shells | 1 |
| Filling: | ||
| 1 pkg | cream cheese, softened | 250 g |
| 1/2 cup | icing sugar, sifted | 125 ml |
| 1/2 tsp | almond extract | 2 ml |
| 1/2 cup | whipping cream | 125 ml |
| 4 | Ontario peaches peeled, pitted and sliced (2 cups/500mL) | 4 |
| Glaze: | ||
| 2 | Ontario peaches peeled, pitted and sliced (1 cup/250 mL) | |
| 1 tsp | Lemon Juice | 5 mL |
| 1/4 cup | Sugar | 60 mL |
| 4 tsp | Cornstarch | 20 mL |
Directions
Pastry:
Melt chocolate; spread evenly over bottom of baked pie shell. Set aside.
Filling:
Beat cream cheese, icing and extract together with electric mixer until light and creamy. Whip cream to stiff peaks. Fold into cheese mixture. Spread over chocolate layer. Chill one hour. Arrange peach slices attractively on top of cheese filling.
Glaze:
Purée peaches and lemon juice in food processor or blender until smooth. Combine sugar and cornstarch in saucepan. Add peach mixture; mix well. Cook, stirring constantly, until mixture comes to a boil and is thickened. Cool. Spoon glaze evenly over peaches. Refrigerate until firm, about two hours.
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