Mama Mangia
Super Moderator
PEACH ANGEL DESSERT
1/2 cup butter, melted
1/4 cup brown sugar
1 cup flour
1/2 cup chopped nuts
4 peaches (about 1-1/4 pounds)
2 egg whites
1 cup sugar
1 tablespoon lemon juice
1 cup whipping cream
In jelly roll pan, stir melted butter and brown sugar. With fork, mix in flour and nuts. Distribute over bottom of pan. Bake at 400o F for 12 to 15 minutes, stirring once. Let cool.
Peel and slice enough peaches to make one cup. In large mixing bowl, beat whites to soft peaks. Gradually add one cup sugar. Add peaches to egg white mixture, along with lemon juice. Beat on high speed until triple in volume and stiff peaks form. Fold in whipped cream. Arrange part of crumble mixture (first paragraph) in bottom of 10-inch angel food cake or bundt pan. Layer egg white mixture with remaining crumble mixture. Freeze.
1/2 cup butter, melted
1/4 cup brown sugar
1 cup flour
1/2 cup chopped nuts
4 peaches (about 1-1/4 pounds)
2 egg whites
1 cup sugar
1 tablespoon lemon juice
1 cup whipping cream
In jelly roll pan, stir melted butter and brown sugar. With fork, mix in flour and nuts. Distribute over bottom of pan. Bake at 400o F for 12 to 15 minutes, stirring once. Let cool.
Peel and slice enough peaches to make one cup. In large mixing bowl, beat whites to soft peaks. Gradually add one cup sugar. Add peaches to egg white mixture, along with lemon juice. Beat on high speed until triple in volume and stiff peaks form. Fold in whipped cream. Arrange part of crumble mixture (first paragraph) in bottom of 10-inch angel food cake or bundt pan. Layer egg white mixture with remaining crumble mixture. Freeze.