| 1 cup Graham cracker crumbs | | 12 cup Mesquite meal | | 6 tbl Melted butter or margarine | | 2/3 cup Mesquite or clover honey, divided | | 1/2 tsp Ground cinnamon | | 3 pkt (8-oz.) cream cheese, softened | | 2 tsp Pure vanilla extract | | 3 lrg Eggs | | 1 cup Sour cream | | Prickly Pear Glaze, (recipe below) | | 2 x Ripe, unblemished peaches | | PRICKLY PEAR GLAZE | | 3/4 cup Apple juice | | 2 tbl Cornstarch | | 3/4 cup Prickly pear nectar | | 1/4 cup Mesquite or clover honey, (up to 1/3) |
| | Maryellen: Here are some recipes from Native Peoples Magazine, using | | Preheat oven to 350 F. In a mixing bowl, combine graham cracker crumbs, mesquite meal, butter , 1 tablespoon honey , and cinnamon . Using fingers, press mixture evenly on bottom and half way up sides of 9-inch spring-form pan . Set aside. | | In large mixing bowl, with mixer at high speed, beat cream cheese , remaining honey, and vanilla until creamy. Beat in eggs , one at a time, mixing well. Stir in sour cream . Pour batter into crust; bake 50 to 60 minutes, until center sets. Turn off oven, leaving door slightly ajar. | | Leave cake in oven 1 hour; remove and allow to cool. Chill at least 2 hours; then prepare glaze and peel and slice peaches. Arrange peaches on top of cake and spoon over glaze. Return to refrigerator until ready to serve. | | Makes 8 to 10 servings. | | Prickly Pear Glaze: Combine 1/4 cup apple juice and cornstarch . In saucepan, combine remaining apple juice, prickly pear juice, and honey. | | Stir over medium heat until honey melts. Add cornstarch mixture and stir until mixture boils, thickens, and turns clear. Cook one minute and set aside to cool slightly. |
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