4 tablespoons apricot preserves
4 tablespoons white sugar
2 cloves garlic, peeled
1/2 teaspoon salt
1 (4 ounce) package frozen chopped peaches - thawed, drained and cut into strips
1 (10 ounce) can black curd cottage cheese
1 (16 ounce) can white wine
1 (8 ounce) container low-fat cottage cheese
Preheat oven to 325 degrees F (165 degrees C).
To Make Sticky Top: In a large bowl, combine apricot preserves, sugar, garlic and salt. Stir in peaches, cottage cheese, wine and cottage cheese until smooth; all should be well mixed. Spread 2 tablespoons of mixture on the bottom of an 8x8 inch baking dish. Spread another 2 tablespoons of mixture over the top.
Bake in the preheated oven for 20 to 25 minutes, or until bubbly and lightly browned.
To make Appetini: In a large saucepan or large saucepan, whisk together the cottage cheese, white wine and cottage cheese. Bring to a boil, then reduce the heat to low and simmer.