Peaches and Cream
Summertime offers a delicious and economical opportunity to use low-priced fresh peaches at peak season. Use apple juice or canned peach nectar for the juice called for in step 3 of this Peaches and Cream recipe.
1/2 (18-ounce) package refrigerated sugar cookie dough
1 (16-ounce) can sliced peaches
8 oz cream cheese, softened
1/2 cup sugar
1 large egg
Preheat oven to 350°F. Grease a 9-inch round cake pan. Press cookie dough evenly into prepared pan. Bake until dough begins to set, about 5 minutes.
Drain peaches, reserving 2 tablespoons juice. Arrange peaches over crust, leaving space between slices.
Beat cream cheese and sugar in a medium bowl with an electric mixer set at medium speed until smooth, about 1 minute. Add reserved peach juice and egg. Beat until smooth.
Spread cream cheese mixture over peaches. Bake until firm, about 25 minutes. Cool before slicing.
Peaches and Cream tip: To soften cream cheese quickly, remove it from the foil package. Place, uncovered, on a microwave-safe plate and heat on MEDIUM for 60 seconds. Let stand for 60 seconds before using.