Recipe Table of Contents

1 can (29 oz) peach halves, drained
2 egg whites
1/3 cup Steen's Pure Cane Syrup
1/4 cup sugar
4 tsps butter or margarine
1/2 cup heavy cream

Put drained peach halves in shallow baking pan. Drizzle with syrup and dot with butter. Bake at 450 degrees for 10 minutes. Beat egg whites until stiff but not dry. Gradually add sugar and beat until very stiff. Pour cream around peaches. Pile meringue on top of each peach half. Return to oven for 5 minutes, or until meringue is lightly browned. Serve peaches with sauce.

YIELD: 7 to 8 servings