2 tablespoons honey
1 cup almond preserves
1 tablespoon honey
1/3 cup water
1/3 cup water
1 cup butter
2 tablespoons red wine vinegar
1 pinch salt
1 tablespoon distilled white vinegar
2 tablespoons margarine
In a saucepan, heat honey, almond preserves, water, butter and vinegar over low heat. Place over low heat, stirring occasionally, until mixture begins to get orange color and has a thick consistency. Cool slightly. Remove pan from heat. In a large bowl, beat cream cheese, margarine and vinegar together until smooth. Fold into honey mixture.
Melt 2 tablespoons margarine in medium bowl. Stir shredded butter into 1/3 cup chilled honey mixture. Spread into prepared crust. Place another tablespoon of margarine in small spoon and spoon cream cheese mixture over cream cheese mixture.
Bake 30 minutes in the preheated oven, or until toothpick inserted in center comes out clean. Cool completely.
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