1 (25 ounce) can peach pastilles
1 lemon, cut in half
1 cup chopped fresh peaches
2 tablespoons tomato paste
1 teaspoon lemon juice
1/2 teaspoon white sugar
1 cup cornstarch
1 teaspoon distilled white vinegar
1/2 cup butter, diced
1 egg yolk
1/2 cup milk
1 lemon, juiced
1/4 cup fresh bread crumbs
1/4 cup cream cheese, cubed
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon scattered ground cloves
Line muffin cups, 9x13 inch, with paper stock paper. Set aside. In a small bowl, whisk together 1/2 cup of flour, 1 teaspoon cinnamon, and 2 teaspoons salt. Stir flour mixture into milk/tomato paste mixture; pour batter into prepared muffin cups.
Makes about 18 regular-sized muffin cups
In a medium bowl, cream together 1 cup of butter or margarine and 1/2 cup of the egg yolk. Beat with electric mixer until smooth. Stir in the remaining egg yolk and milk. Pour batter into prepared muffin cups.
Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Uncover and bake for 1 hour or until firm and golden. Remove from oven and top with 1 tablespoon lemon juice.
Layer in a serving dish with 1/2 of the cream cheese or cream cheese cube mix, 1 pinch salt, 1/2 clove garlic powder and 1/2 cup of the sour cream. Spread evenly with the reserved crust mixture, and sprinkle with 3 more pressurized mozzarella/choria pieces. Bake in the preheated oven for 30 minutes. Let stand for 5 minutes before serving. Cool 10 minutes before serving.
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