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1/2 cup whipping cream
1 1/2 tbsp powdered sugar
1/2 tsp almond extract
1 can peach halves, drained
1/4 cup sliced almonds
1 package (10 oz) raspberries, thawed
In a small bowl, whip cream with powdered sugar and almond extract; set aside.
Place peach halves hollow side up, in small, individual bowls. Fill each hollow
with 1 tsp of the almonds, then evenly distribute raspberries and their liquid
over almond topped peach halves. Top each with 2 or 3 tbsp of the flavoured
cream. Sprinkle tops with remaining almonds. Makes about 8 servings.
Joan Foster
Garden Ridge Bed & Breakfast
Victoria, BC
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