Coeur a La Creme With Apricot Sauce

Ingredients

La Creme

• 8 ounces neufchatel cheese, softened or cream cheese
• 8 ounces reduced-fat ricotta cheese
• 1/4 teaspoon salt
• 2 tablespoons confectioners' sugar
• 1 teaspoon lemon peel, grated
• 1 1/2 teaspoons vanilla
• 1 cup heavy cream, beaten to soft peaks

Apricot Sauce

• 1 lb dried apricot, diced
• 1/2 cup cherries, finely diced (glaceed)
• 1/2 cup angelica, finely diced or citron
• 1 vanilla bean, split
• 2/3 cup sugar
• 1/4 cup Galliano
• 1/4 cup lemon juice

Directions

1. 1

   LA CREME: In a large bowl combine well the cream cheese, ricotta, salt, sugar, lemon peel and vanilla. Fold in the heavy cream which has been beaten until soft peaks have formed.

2. 2

   Wet cheese cloth and squeeze out excess moisture. Line mold or molds with a double thickness of cheese cloth, cut large enough to fold back over filled mold.

3. 3

   Spoon cheese mixture into mold and fold the cheese cloth over the top. Place mold on a rack over a pan. Let it drain overnight in the refrigerator.

4. 4

   APRICOT SAUCE: Place apricots and vanilla bean in a saucepan with just enough boiling water to cover them. Let stand for 30 minutes.

5. 5

   Add the sugar and simmer the apricots for 40 minutes, stirring frequently, or until soft. Drain the fruits, discarding the vanilla bean and reserving the liquid, and transfer the fruits to a serving dish.

6. 6

   Add the cherries and Angelica to the liquid. Reduce cooking liquid until it is syrupy. Stir in the Galliano and lemon juice.

7. 7

   Pour hot syrup over fruit. Let cool, then chill covered until ready to serve.

8. 8

   TO SERVE: unwrap, invert, and unmold the La Creme onto a plate and spoon Apricot Sauce over the top.