2 cups crumbled soft coconut macaroons (about 9 cookies)
1 cup ground pecans
3 tablespoons butter, melted
1/2 cup heavy whipping cream
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
2 teaspoons orange juice
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 cup apricot preserves
2 teaspoons honey
4 medium peaches, peeled and sliced or 3 cups frozen sliced peaches, thawed
2 tablespoons lemon juice
1/2 cup fresh raspberries
1. Preheat oven to 350°. Place cookies, pecans and melted butter in a food processor; process until blended. Press onto bottom and up sides of an ungreased 11-in. fluted tart pan with removable bottom. Place pan on a baking sheet.
2. Bake until crust is golden brown, 12 to 14 minutes. Cool completely on a wire rack.
3. For filling, in a small bowl, beat whipping cream until soft peaks form. In another bowl, beat cream cheese and sugar until smooth. Beat in orange juice and extracts. Fold in whipped cream. Spread over crust.
4. For glaze, in a small saucepan, mix preserves and honey. Cook and stir over low heat until melted; press through a strainer. Toss peaches with lemon juice. Arrange peaches and raspberries over filling; brush with glaze. Store in the refrigerator.
TOTAL TIME: Prep: 30 min. Bake: 15 min. + cooling
YIELD: 10 servings.
1 piece: 326 calories, 24g fat (10g saturated fat), 46mg cholesterol, 126mg sodium, 26g carbohydrate (19g sugars, 2g fiber), 4g protein.