(NAPSA)—Here’s a fresh ap- proach to using canned peaches as part of a memorable dessert. Using canned peaches may help a cook cut down on preparation time, but it won’t cut down on nutrition or taste. lo i f \ \ ' aie ee ae Rae rig : 1 a ——n California Peach Charlotte Ingredients: 3 (15-0z.) cans California Cling Peach slices, well drained (reserve5 slices 8 ounces (2 sticks) unsalted Even when used in a luxurious dish, such as this Charlotte, canned peaches can be a source of vitamins A, C and E. 1 cup sugar, preferably mixture. for garnish) butter, at room temperature superfine 5 tablespoons Amaretto almond liqueur, Grand Marnier, or syrup from the peaches (if using peach syrup, add % teaspoon almond extract) 1% cupsfinely ground almonds(reserve 1 tablespoon for garnish) 2 cups whipping cream 1 tablespoon sugar 1 teaspoon vanilla extract Equipment: 1 8%” springform pan Waxed paperandplastic wrap Preparation: Line the bottom of the springform pan with a circle of waxed paper. completely into the almond Cover the bottom of the springform pan with % of the almond cream. Arrange half of the peach slices in a sunburst pattern on the almond cream. Cover with another % of the almond cream. Repeat with another layer of peach slices and cover with the remaining almond cream. Firmly tap the filled pan onto work surface to settle the mixture and remove any air pockets that may have formed. Cover with plastic wrap and refrigerate for at least 5 hours or overnight. The California Peach Charlotte may be prepared a day in Using an electric mixer, advanceto this point. To Serve: Removetheplastic wrap and run a knife minutes, until pale and airy. leaving the ring in place. cream the butter and superfine sugar together for 4 or 5 Add the Amaretto almond liqueur, Grand Marnier or reserved peach syrup and almond extract. Continue to beat for a few more minutes until the sugar has nearly dis- solved. Blend in the almonds. Reserve. Whip the cream with the sugar and vanilla until it just holds very soft peaks. Fold the lightly whipped cream around the edge of the pan. Unlatch the springform pan, Place the selected serving plate upside down over the mold and reverse the finished charlotte onto the plate. Remove the ring and the bot- tom of the pan. Remove the waxed paper. Garnish with reserved peach slices and sprinkle with the reserved ground almonds. Refrigerate until service. For best results, slice with a damp knife.
