Peach Cream Cheese

Ingredients

1/2 diced and peeled peaches
8 oz. package of cream cheese
1 tbs. powdered sugar

Directions (for peeling a peach)

1) Bring a pot of water to boil (enough to submerge the peach fully - see note).
2) Using a slotted spoon, dip peach for 30-45 seconds.
3) Transfer immediately to a waiting ice water bath (again, enough to submerge peach fully).
4) You should now be able to easily pull the skin off with your hands. Some people prefer to use a paring knife, but I prefer hands. 5) You can also give it a quick rub with a dishtowel or paper towel. If the skin does not come off easily, repeat the process.

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Directions (for cream cheese)

Start with 8 ounces cream cheese at room temperature. Whip the diced and peeled peaches with the 1 tablespoon powdered sugar.

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