Ingredients
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3 ripe peaches
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1 tsp grated lemon zest
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1/2 cup gluten-free prepared lemon curd
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4 oz cream cheese, softened
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1/2 cup heavy cream
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1/2 tsp vanilla extract
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2 tbsp gluten-free confectioners' sugar
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1/2 pint fresh raspberries
Steps
1
Heat a medium covered pot of water to a boil on high. With a paring knife, cut a shallow X into the bottoms of the peaches. Add peaches to boiling water and cook 15–30 sec., until skin begins to peel away from X on bottoms. Remove peaches from water and place in a bowl of ice water until cold. Pat peaches dry.
2
Peel and pit the peaches. Cut into wedges and place in a food processor, along with lemon zest. Pulse until smooth. Transfer to a medium bowl, along with the lemon curd, stirring to combine.
3
In a separate medium bowl, with a hand mixer, beat the cream cheese, heavy cream, vanilla extract, and 1 tbsp confectioners’ sugar until smooth.
4
Divide peach-lemon curd among 4 glasses, followed by cream cheese mixture and raspberries. Sift remaining 1 tbsp confectioners’ sugar over raspberries.
