An original recipe by Jude Russo Caserta
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.
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.
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.
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.