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Peach Meringue Pudding
2 cans (21 ounces each) peach pie filling
1/4 cup of butter or margarine, melted
1/2 teaspoon of cinnamon
1/8 teaspoon of nutmeg
1/8 teaspoon of allspice
1/2 cup of slivered almonds
3 egg whites
1/2 cup of sugar
Combine peach pie filling, butter, cinnamon, nutmeg, allspice and
almonds. Put into a 1 1/2 quart casserole.
Bake, uncovered at 350ºF. for 30 minutes or until bubbly. Remove from
oven.
Beat egg whites until stiff, but not dry. Gradually beat in sugar until
glossy. Evenly spread over hot peaches. Sprinkle with cinnamon.
Bake an additional 12 to 15 minutes or until lightly browned. 6 servings |
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