Recipe from Niki Moquist
2/3 cup peach or apricot nectar
1 - 10 inch tart or 9 inch pie crust, prepared
Blackberries, for garnish
Whisk together the nectar, sugar, cornstarch, lemon juice, and half the peaches.
Mash with a potato masher until you acheive a coarse puree.
Simmer over medium high heat until thick; about 20 minutes.
Cool. Add remaining peaches.
Pour over a baked tart or pie crust. (We used the Pate Sucre recipe from Chef Maddox's Normandy Tart)
Refrigerate for at least 4 hours.
Garnish with blackberries before serving.
This can be served on its own, with ice cream, or you can fold 1 cup whipping cream to create a quick mousse to serve with berries.