Ingredients Jump to Instructions ↓

  1. 4 cups peaches -- sliced

  2. 1 tablespoon light brown sugar -- packed

  3. 1/2 cup heavy cream

  4. 2 teaspoons sugar

  5. 1/2 teaspoon pure vanilla extract

  6. 2 tablespoons sliced almonds **ALMOND CORNFLAKE RING**

  7. 1 cup light brown sugar -- packed

  8. 1/3 cup milk

  9. 3 tablespoons butter or margarine

  10. 2 tablespoons light corn syrup

  11. 4 cups cornflakes

  12. 3/4 cup almonds -- chopped and toasted

Instructions Jump to Ingredients ↑

  1. Preparation : 1. Toss peaches with brown sugar in bowl; chill.

  2. Whip cream to soft peaks in deep 1-quart bowl. Mix in sugar and vanilla; beat until stiff.

  3. Fill Almond Cornflake Ring with some of the cream and some of the peach mixture; sprinkle with almonds.

  4. Cut ring into 1/2-inch slices.

  5. For each serving, place 2 or 3 slices Almond Cornflake Ring on dessert plate. Top with peaches and cream; pass remaining peaches and cream separately. Almond Cornflake Ring Makes one 8-inch ring 1. Combine brown sugar, milk, butter and corn syrup in heavy 2-quart saucepan; bring to a boil over medium heat, stirring.

  6. Cook to 238 F. (soft-ball stage) on candy thermometer.

  7. Meanwhile, generously butter an 8-inch ring mold and a large mixing bowl; toss cornflakes and almonds in buttered bowl.

  8. Pour hot syrup over cornflake mixture; toss quickly to coat 5. Pack into ring mold; set aside 10 minutes.

  9. Run a thin knife around inside edges of mold; invert onto serving plate.

  10. Cool completely before filling and serving.


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