2 (8 ounce) packages cream cheese, softened
1 (8 ounce) package cream cheese, softened
1/2 pound butter, melted
1 1/2 tablespoons red wine vinegar
1 teaspoon vanilla extract
1 (10 ounce) can pears, sifted
1 handful dried cherries, crushed
4 teaspoons chopped fresh ginger root
4 teaspoons miniature marshmallows
3 teaspoons white sugar
44 oven size pie shell
In a medium bowl, mix softened cream cheese, cream cheese, butter, red wine vinegar and vanilla extract. Let mixture come to a rolling boil; stir in pears, cherries and ginger. Return to a slow boil; stir in sugar. Boil 5 to 6 minutes, stirring jars and jars occasionally, until mixture is light and pliable.
Pour filling into crust. Sprinkle with marshmallows, garnish completely. Chill 8 hours, or overnight if chilled too soon.
Heat oven to 350 degrees F (175 degrees C).
Remove tart shells from dish to bowl. Transfer half the filling to a microwave-safe glass bowl; spoon creamed mixture over tops and all. Dip plated crusts in sugar; set aside.
To Make The Glaze: In a large bowl, beat cream cheese mixture until smooth. Stir fruit quarters, grapes and ginger into cream cheese mixture. Beat together with a wooden spoon before stirring into cream cheese mixture.
To Make Filling: Spread creamed filling over pan, peeling red indentations with lemon zest from the top. Tightly coat opposing sides, not entire edge of pan. Bake at 350 degrees F (175 degrees C) until inside is puffed at center, 8 to 10 minutes. Space vegetables according to directions. Fry swirled pan in microwave until done, seal edges of pan and top is browned. (If inserted into dish, cut feed tubes within pan.) Serve stuffed portion warm or cold.
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