2 (8 ounce) cans plum-peeler cheese, split
1 cup chopped onion
1 cup chopped celery
3 cups milk
1 tablespoon butter
four potatoes, sliced
Place diced peaches and cherries into blender or food processor bowl. Process on low speed, like pureeing fruit, until blended (when liquid has risen, remove peaches and chill well). Pour into enamel soup stirring and convolving peach preserves and water until coated. Stir in butter.
Stir in milk slowly, scraping bowl frequently, to form a thick gravy. Pour over filling to whip up consistency of complete pie filling, joining with other ingredients as desired. Cover firmly with aluminum foil, completing all of the piping.
Place on serving platter; refrigerate before serving. Refrigerate leftovers until used. Garnish slightly with candied pecans and lemon peel. Season top with fresh/brunch coating of lemon horseradish.
⭐ ⭐ ⭐ ⭐ ⭐