| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Peach-Pear Tart

1 (16-ounce) can pear halves in syrup
1 (16-ounce) can peaches in syrup
1 (8-ounce) package cream cheese
1 teaspoon grated lemon peel
1/3 cup almond, sliced
2 tablespoons orange marmalade
2 tablespoons lemon juice
1 (9-inch) baked pie shell

1. Drain pear halves and peaches putting the syrup into a saucepan.
2. Bring the syrup to a boil and simmer for 20 minutes; cool.
3. In a bowl cream together the juice, softened cream cheese, lemon juice, and lemon peel. Beat with an electric mixer at low speed until light and fluffy.
4. Sprinkle part of 1/3 cup sliced almonds on the bottom of 9-inch baked pie shell, reserving some for the top. Carefully spoon the cream cheese mixture on top of the almonds. Cover with the fruit. Warm the orange marmalade slightly and brush on top.
5. Sprinkle the reserved almonds on top and chill until served.

Makes 9 servings.