6 (6 inch) sq. cheesecloth, moistened
1 (8 oz.) pkg. cream cheese, softened
1/2 tsp. vanilla
1/2 c. sifted powdered sugar
1 c. whipping cream
1/4 c. apricot preserves
1 (10 oz.) pkg. frozen peaches, thawed, well drained and chopped
2 tbsp. orange liqueur
1/4 c. currant jelly
1 (10 oz.) pkg. frozen raspberries, thawed and well drained
2 tbsp. dry red wine

Line six (3 inch) coeur a la creme or six (1/2 cup) molds with cheesecloth squares, allowing cheesecloth to overhang. In a small mixer bowl blend cheese and vanilla. Gradually add sugar, beating at high speed with electric mixer until light and fluffy.

In another bowl beat the whipping cream just to soft peaks; fold into cheese mixture. Spoon the mixture into molds. Cover and chill several hours or overnight.

To serve, invert on plate. Holding onto cheesecloth ends, lift off mold; peel off cheesecloth.

Serve with Peach Sauce or Raspberry Sauce.

Serves 6.

PEACH SAUCE:

In a small saucepan heat apricot preserves until melted; stir in peaches and liqueur. Cover and chill. Makes about 1 cup sauce.

RASPBERRY SAUCE:

In small saucepan heat currant jelly until melted; stir in raspberries and dry red wine. Cover and chill. Makes about 1 cup sauce.