Adapted from Johnny Harris Restaurant Cookbook by Julie Lowenthal, © 2014 Johnny Harris Restaurant, Inc., used by permission of the publisher, Pelican Publishing Company, Inc.
1 Pie Crust, prebaked and cooled
1(8-ounce) package cream cheese, room temperature
1/4-cup fresh orange juice
3 tablespoons fresh lemon juice
6 tablespoons cornstarch
6 cups firm, ripe peaches, peeled, pitted and sliced
1 stick unsalted butter
1/2-cup heavy cream
1/2-cup light brown sugar
1⁄3 cup toasted pecans, chopped
Mix together cream cheese and ½ cup sugar in a small bowl and spread the mixture over the bottom of the cooled pie crust.
Place the remaining sugar, orange juice, 2 tablespoons lemon juice, cornstarch, and ½ cup peaches in a blender and puree until smooth.
In another bowl, toss the remaining peaches with 1 tablespoon lemon juice and set aside.
Heat the peach puree in a small saucepan over medium heat until thickened. Add the fresh peaches, stir well to coat, and let the mixture cool. Spread the cooled peaches over the piecrust and refrigerate for 3 hours before serving. Serve with the praline sauce on the side.
To make the praline sauce: Melt the butter, cream, and brown sugar in a small heavy saucepan over medium-high heat. Bring to a boil, and then reduce the heat to low. Add the chopped pecans and simmer for 5 minutes, or until the sugar has dissolved and the sauce thickens.
Recipe: Kosher, dessert, dairy