Peaches'N Cream Cornbread Cheese Cake

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   1. Pre-heat oven to 400 degrees. Spray a 9 inch by 2 1/2 inch round spring form pan with non-stick spray. Empty cornbread mix into medium size bowl. Measure our condensed milk first then,in same cup,measure out regular milk. Add vanilla and stir to even out the consistency. Pour into cornbread mix and stir until combined. Fold in lemon zest and pour into pan. Bake for 13 to 15 minutes or until top is golden brown. Once finished, cool for a least 30 minutes.

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   2. While cornbread is baking and cooling, drain one jar of peaches and place in blender. Reserve 3/4 cup of juice for later. Pulse blender until just pureed. Add extract,spices,sour cream, marscapone cheese and pinch of salt to blender and pulse until no white lumps remain and mix is evenly colored.

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   3. Place peach juice in small sauce pan and bring to a boil. In large bowl, combine gelantine and sugar. Pour boiling juice in bowl and stir for five minutes. Slowly pour blender contents into gelatine bowl and stir until both mixes are totaly combined. Stir in heavy cream and refrigerate until cornbread is cooled.

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   4. When cornbread crust is ready drain second jar of peaches. Count out 8 equal peach slices for garnish and store in juice. Squeeze the 1/2 of reserved lemon over remaining peaches. Coarsley chop peaches and evenly distribute over cornbread. Pour batter over cornbread/peach crust and jiggle the pan a couple of times. Refrigerate. Toast pine nuts in a small skillet over medium high heat, stiring constently. Sprinkle over top of batter. Return to refrigerator for a least 3 hours or overnight.

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   5. When ready to serve take a small paring knife and run around inside edge of pan. Releas form and serve with a dolup of whipped cream on the side. Top cream with mint leaf and peach slice.

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   Seves 8 people

* Per serving · 4 servings · Values may vary.