Recipe from Niki Moquist Ingredients
2/3 cup peach or apricot nectar 1 - 10 inch tart or 9 inch pie crust, prepared Blackberries, for garnish Directions Whisk together the nectar, sugar, cornstarch, lemon juice, and half the peaches. Mash with a potato masher until you acheive a coarse puree. Simmer over medium high heat until thick; about 20 minutes. Cool. Add remaining peaches. Pour over a baked tart or pie crust. (We used the Pate Sucre recipe from Chef Maddox's Normandy Tart) Refrigerate for at least 4 hours. Garnish with blackberries before serving.
This can be served on its own, with ice cream, or you can fold 1 cup whipping cream to create a quick mousse to serve with berries. |