INGREDIENTS

INSTRUCTIONS

From:    Lilia Prescod <papresco@NETCOM.CA>  Date:    Wed, 21 Aug 1996
21:02:47 -0400 Let egg whites stand until  warmed to room temp; beat
until frothy.  Add salt, cream of tartar  and vanilla. Beat until
whites begin to hold their shape.  Very  gradually beat in 1 1/2 c
sugar and continue to beat until stiff but  not dry. On 12 inch
heatproof flat plate spread about 1/3 of meringue  to within 1 inch of
edge. Pile remaining meringue around edge to  height of about 2 1/2
inches. Leaving centre unfilled. Bake in  preheated very slow oven for
15 minutes. Cool. Pour almond cream  filling carefully into centre.
Chill for several hours. Just before  serving, prepare peaches,
sprinkle with lemon juice, and sweeten.  Arrange peaches and berries on
pie.  ALMOND CREAM FILLING    In top part of small double boiler, mix 2
T  flour, 1/3 c. sugar and a dash of salt.  Gradually stir mixture into
6 beaten egg yolks until mixture coats a metal spoon.  Remove from
heat and add 1/2 t each of vanilla and almond extracts. Chill; fold  in
3/4 c heavy cream, whipped.  The two preceding recipes are just 2 of
many which you may find at the  following web-site.  When you get here
you'll have to type in  "peaches" to search and I requested 250 recipes
(the max)  But I  didn't get THAT many!!
http://recipes.wenzel.net/recipes/search_titles.htm  EAT-L Digest 20
August 96  From the EAT-L recipe list.  Downloaded from Glen's MM
Recipe Archive,  http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 137
Calories From Fat: 33
Total Fat: 3.6g
Cholesterol: 135.1mg
Sodium: 157.5mg
Potassium: 267.3mg
Carbohydrates: 21g
Fiber: 1.6g
Sugar: 16.3g
Protein: 5.6g