For a sweet treat you might want to try Apricot Nut Cups. Apricots are not quite as sweet as peaches, and combined with nuts they make a nice treat. You will need a mini muffin pan for this one to make the cups. The recipe calls for Solo brand apricot filling. If you aren’t able to find that at your local market, you can make the filling by stewing down fresh apricots. I’ll link to a recipe at the bottom of this post.
Apricot Nut Cups
1 3 oz pkg cream cheese
1/2 cup butter or margarine (butter is always better)
1/2 cup brown sugar
1 cup flour
1/2 can Solo Apricot Filling (6 oz)
1/2 cup chopped nuts
Blend cream cheese & butter into flour with a pastry blender. Form 24 1″ balls. Line miniature muffin pan with balls of dough and shape into crusts. For filling combine egg, brown sugar, Solo Apricot Filling (6 oz) and nuts. Spoon into individual crusts & bake at 350 for 20 minutes. Cool in pan.
Apricot Filling from scratch via Wilton