Soak some golden raisins in water for 1 hour, then drain, sprinkle with brandy extract, and let sit in the refrigerator overnight. The next day, bake a pie shell (I used a frozen store bought one) and let it cool. In the meantime, be soaking some craisins in water and softening a block of neufchatal cheese for an hour. When the cheese is softened, whip it with half a cup of sugar and half a teaspoon of vanilla extract until smooth. Spread the cheese filling in the cooled pie crust, then arrange peach slices, raisins, and drained craisins on top. Sprinkle with ground mace and sweetened cocoa powder. Let sit in refrigerator for a few hours.
