An original recipe by Jude Russo Caserta

Crust:

Preheat oven to 350F

½ cup almonds

8 almond biscotti

¼ cup sugar

½ tsp ground ginger

6 tsp melted butter

In blender or food processor, grind almonds, biscotti, sugar and ginger into crumbs.   Melt butter and toss with until well coated.  Press into bottom and sides of a tart pan or spring form pan with removable bottom. Bake at 350 8 minutes until brown and crisp.  Cool.

Fruit filling:

3 large peaches

½ Cup D’Avolio Ginger Honey White Balsamic Vinegar

Peel scrubbed peaches (boil about one minute; remove from water; cool until you can touch then easily peel skin from peach) and cut into even sized wedges.  Place in bowl with ½ cup Balsamic Vinegar and let soak until filling is spread on tart.

Bottom filling:

8 oz cream cheese softened

½ cup sugar

1 tsp vanilla

½ tsp almond

Beat cream cheese, sugar, vanilla and almond extracts until soft and smooth.  Spread gently over the cooled crust.

Either in a pattern or randomly, place drained peaches on top of cream cheese filling.

 Glaze:

1/3 cup D’Avolio Ginger Honey White Balsamic Vinegar

1/3 cup lime juice

1/3 cup granulated sugar

1 Tbsp corn starch

½ cup heavy cream

Place all glaze ingredients in a medium saucepan and cook on medium-low, stirring almost constantly, until it boils for 1-2 minutes.  Remove from heat and drizzle over peaches.

Refrigerate for several hours before serving.