1 c. fresh peaches, pureed (2 peaches)
3 T. cornstarch
1/4 c. sugar
2 t. fresh lemon juice
dash of salt
4 large eggs, separated (1/2 c. whites)
1 peach sliced, for garnish

Butter a large bowl. Sprinkle bowl with sugar. Mix puree with cornstarch, sugar, lemon juice, salt and egg yolks. Beat egg whites until stiff, but not dry. Carefully fold egg whites into peach mixture. Turn into bowl and bake at 375° for 35 minutes, until puffed and brown. Serve with sliced peaches. Serves 6-8.

Joan Leahy, Bay City