Remember in an earlier post I spoke about cooking with Balsamic Vinegars and reducing them to get a sweeter concentrate of the infused flavor? That's what I did here with our Peach Balsamic Vinegar.
2 8 ounce packages cream cheese, softened
3/4 cup sugar *
1 teaspoon ground cinnamon
1/2 teaspoon almond extract
3/4 cup Joe and Son's Peach Balsamic Vinegar
3 fresh peaches, peeled, and diced
1 teaspoon brown sugar*
1 tablespoon Joe and Son's Butter Olive Oil
additional sugar* and cinammon for topping
Preheat the oven to 350 degrees.
Place the Peach Vinegar in a saute pan and cook for about 15 minutes over medium heat. Add the diced peaches and brown sugar. Stir and continue to cook until the vinegar has reduced by about half in volume and has become syrupy. This will resemble a chunky peach jam. Set aside.
Place one tube of the crescent rools in an ungreased 9x13 pan with sides. Spread and join at the perforations.
In a small bowl, combine the cream cheese, sugar, cinammon, and almond extract. Mix well until all of the ingredients are well blended.
Spread the cream cheese mixture over the base pastry and top with the peach "jam".
Use the other tube of crescent rolls as a top pastry. I find the results look better if I separate the rolls and place them individually over the danish filling. This way I can manipulate the perforations to make it look like a homemade pastry with some hills and valleys.
Sprinkle the slivered almonds over the pastry and gently press down on them so they become part of the pastry.
Drizzle the butter oil over the top pastry and sprinkle with the additional sugar and cinnamon.
Bake for 20-25 minutes until golden.
*This can be made in a sugar free version by using Splenda products. Though Diabetics will still have to count the carbs from the pastry and fruit, the sugar content will be greatly decreased.